Cottage Cheese Chocolate Chip (Printable Version)

Soft, chewy cookies with creamy dairy and chocolate chips for a deliciously unique flavor and texture.

# 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

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together the softened butter, blended cottage cheese, granulated sugar, and brown sugar until light and fluffy, approximately 2-3 minutes.
03 - Beat in the 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 the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
06 - Fold in the chocolate chips until evenly distributed throughout the dough.
07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them approximately 2 inches apart.
08 - Bake for 11-13 minutes, or until the edges are just set and the centers appear slightly soft.
09 - Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • The cottage cheese creates an impossibly soft, almost cake-like texture that regular butter cookies simply can't achieve.
  • They come together in under 30 minutes from start to finish, making them perfect for last-minute gatherings.
  • The tang from the dairy adds depth that keeps people guessing what the secret ingredient is.
02 -
  • The cottage cheese must be completely blended smooth before mixing, or you'll end up with grainy dough that bakes unevenly and tastes off.
  • Don't overbake these cookies—they should look slightly underdone when you pull them out, because they set as they cool and that's what makes them perfectly chewy.
03 -
  • If your cottage cheese seems watery after draining, wrap it in a clean kitchen towel and squeeze out the excess moisture so your dough isn't too wet.
  • The secret to maximum chewiness is baking the cookies until the edges are just set but the centers still jiggle slightly when you gently shake the pan.
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