1cupchocolate chipsI use LILI's milk chocolate style, they're sugar free!
Instructions
Add the 1/2 cup cottage cheese, softened 1/2 cup unsalted butter, 2 teaspoons vanilla extract, and 1 cup white sugar to a food processor. Blend until smooth and creamy.
Transfer the blended mixture to a mixing bowl and whisk in the 1 large egg until fully combined.
Add the 1 3/4 cups all-purpose flour and 1 teaspoon baking soda, and use a spatula to gently fold everything together until a soft dough forms. Fold in the 1 cup chocolate chips, making sure they’re evenly distributed throughout the dough. Refrigerate the cookie dough for at least 1 hour (to overnight).
Using a medium cookie scoop, portion the dough onto a parchment-lined baking sheet, leaving space between each one.
Use clean hands to gently press each dough ball down into a thick, round cookie shape.
Bake at 350°F for 8-10 minutes, then remove from the oven and let them cool right on the pan.
Notes
Tips
Use room temp butter, egg, and cottage cheese for smooth mixing.
Blend the wet ingredients to avoid curds from the cottage cheese.
Chill dough for at least 1 hour (overnight is even better).
Scoop evenly and gently flatten each cookie before baking.
Bake 8 mins for soft cookies, 10-12 for firmer edges.
Storage and Freezing
Store at room temperature for up to 3 days in an airtight container.
Freeze for up to 3 months; thaw at room temp before serving.
Reheat in microwave (10-15 sec) or low oven until warmed through.