Cottage Cheese Chocolate Cookies (Printer-Friendly)

Soft, chewy treats with tangy cottage cheese and melty chocolate chips for a unique favorite.

# 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

# Method:

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.
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 about 2 inches apart.
08 - Bake for 11 to 13 minutes, or until the edges are just set and the centers look slightly soft.
09 - Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The cottage cheese creates an impossibly soft, cake-like texture that stays chewy for days without any weird aftertaste.
  • They're dead simple to make with basic pantry staples, yet they taste like you've been keeping some secret baker's trick up your sleeve.
  • That slight tang plays beautifully against the sweetness, making you want to reach for just one more cookie than you probably should.
02 -
  • Don't skip draining and blending the cottage cheese—excess moisture will make your dough wet and your cookies will spread too thin and bake unevenly.
  • Those slightly underbaked centers are intentional, not a mistake; pulling them out when they look soft is what gives you that coveted chewy texture that hardens a little as they cool.
03 -
  • Room temperature ingredients mix together more smoothly and incorporate air more efficiently, which directly affects how tender and fluffy your final cookies turn out.
  • If your cottage cheese has excess liquid after draining, line a fine mesh strainer with cheesecloth and let it sit for thirty minutes—this extra step prevents wet dough and ensures perfect texture every time.
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