I was addicted to Chip Ahoy growing up.
But I’m in my 30s now and I no longer burn calories like I did when I was a child.
So, I decided to make these cottage cheese chocolate chip cookies – they’re indulgent no doubt but they’re high in protein!
Don’t panic if you don’t get them right the first time, with time, it gets easier to understand when to take them out. I personally love it when the chocolate is gooey and melts in my mouth.
If you’ve ever stared at your tub of cottage cheese and wondered, what else can I do with this besides slather it on toast? this is your answer.
These Cottage Cheese Chocolate Chip Cookies are soft, chewy, and golden with gooey chocolate pockets in every bite. The real surprise?
That sneaky boost of protein from the cottage cheese. It blends seamlessly into the dough, giving the cookies a soft, moist interior without making them cakey.
You’d never guess they’re made with a wholesome twist, because they taste just like classic chocolate chip cookies, only better.
I personally love Chewy Chocolate Chip Cookies, where the center is soft and the edges are slightly crispy. I also love rich dark chocolate chunks.
But if you want to make these with regular milk chocolate chips, that’s perfect too!
If you’re using dark chocolate, I recommend using high-quality dark chocolate brands available on Amazon, such as Ghirardelli Intense Dark 72%, Callebaut Belgian Dark Baking Chocolate 70-30-38, or Guittard 70% Extra Dark Chocolate Baking Chips.
Cottage Cheese Chocolate Chip Cookies
Course: DessertDifficulty: Easy16
cookies10
minutes10
minutesIngredients
1/2 cup unsalted butter, softened
1/2 cup cottage cheese (blended until smooth)
1/2 cup brown sugar
1/4 cup white sugar
1 egg
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup semi-sweet chocolate chips
Directions
- In a large mixing bowl, cream together the softened butter, blended cottage cheese, brown sugar, and white sugar until light and fluffy. This may take a couple of minutes with a hand mixer, but it’s worth it.
- Add in the egg and vanilla extract, mixing just until combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture, stirring just until a soft dough forms. Fold in the chocolate chips.
- Scoop out tablespoon-sized portions of dough and place them on a parchment-lined baking sheet, spacing them about 2 inches apart. Chill the tray in the fridge for 20 minutes while you preheat your oven to 350°F (175°C).
- This helps keep the cookies from spreading too much.
- Once chilled, bake the cookies for 10 to 12 minutes, or until the edges are golden brown and the centers look just set. Let them cool on the tray for 5 minutes before transferring to a wire rack.
- I personally love dark chocolate, but you can use milk chocolate chips as well.
Get the best cookies with these tips:
Swap all-purpose flour with a 1:1 gluten-free baking blend if needed.
Use almond flour for a nuttier texture and added protein.
Replace sugar with coconut sugar or monk fruit sweetener for a lower glycemic option.
Stir in chopped walnuts, pecans, or shredded coconut for extra texture.
Use white chocolate chips and dried cranberries for a fun twist.
Don’t want to blend the cottage cheese? Use ricotta cheese instead—just pat dry to avoid extra moisture.
