Cottage Cheese Chocolate Chip (Printable)

Soft, chewy treats with cottage cheese tang and pockets of melting chocolate chips.

# What You'll Need:

→ Dairy

01 - 1/2 cup unsalted butter, softened
02 - 1/2 cup full-fat cottage cheese, well-drained and blended smooth
03 - 2 large eggs
04 - 1 teaspoon vanilla extract

→ Sweeteners

05 - 1 cup granulated sugar
06 - 1/2 cup light brown sugar, packed

→ Dry Ingredients

07 - 2 1/4 cups all-purpose flour
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon baking powder
10 - 1/2 teaspoon salt

→ Add-Ins

11 - 1 1/2 cups semisweet chocolate chips

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together softened butter, blended cottage cheese, granulated sugar, and brown sugar until light and fluffy, approximately 3-4 minutes.
03 - Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Add vanilla extract and mix until combined.
04 - In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
05 - Gradually add dry ingredients to wet mixture, mixing just until combined. Do not overmix.
06 - Fold chocolate chips into dough using a spatula or wooden spoon.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing them approximately 2 inches apart.
08 - Bake for 11-13 minutes, or until edges are just set and centers appear slightly soft.
09 - Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

# Expert Tips:

01 -
  • Incredibly soft and chewy texture with a melt-in-your-mouth quality
  • Cottage cheese adds moisture and a subtle tangy twist that enhances the sweetness
  • Easy to make with simple pantry ingredients and minimal prep time
  • Perfect balance of sweet chocolate and a hint of savory richness
  • Yields 24 cookies, ideal for sharing or freezing for later
02 -
  • Drain and blend cottage cheese until completely smooth for the best texture
  • Use room temperature butter and eggs for easier mixing and better incorporation
  • Don't overbake—remove cookies when centers still look slightly soft for a chewy texture
  • Let cookies cool on the baking sheet for 5 minutes to set properly before transferring
  • Store in an airtight container for up to 4 days to maintain softness
  • Chill dough for 30 minutes before baking for thicker, chewier cookies
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