Cottage Cheese Chocolate Cookies (Printable version)

Soft, chewy cookies with a rich cottage cheese tang and pockets of chocolate chips.

# Needed ingredients:

→ 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 softened butter, blended cottage cheese, granulated sugar, and brown sugar until light and fluffy.
03 - Beat in the eggs one at a time, then add the vanilla extract.
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.
06 - Fold in the chocolate chips.
07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them approximately 2 inches apart.
08 - Bake for 11 to 13 minutes, or until the edges are just set and the centers appear slightly soft.
09 - Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert advice:

01 -
  • They stay chewy for days, which means you can actually enjoy them without rushing through a batch.
  • The cottage cheese adds this secret depth that makes people ask what's different about your cookies, and you get to smile mysteriously.
  • They're foolproof enough for a weeknight craving but special enough to bring somewhere and have people ask for the recipe.
02 -
  • The cottage cheese must be well-drained and blended completely smooth, or you'll get uneven pockets of graininess that affect both texture and taste.
  • Overbaking by even one minute turns these from chewy to crispy, so set a timer and check at 11 minutes—every oven is different, and yours might run hot.
03 -
  • Don't skip blending the cottage cheese—a quick whirl in a food processor or blender is the difference between smooth cookies and grainy ones.
  • Room temperature butter creams better than cold butter, so take it out of the fridge 30 minutes before you start baking.
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