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–+ servings
Pile of cookies on a round plate with more chocolate chips scattered on top and around.
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Cottage Cheese Chocolate Chip Cookies

Soft, chewy, protein-packed chocolate chip cookies made with cottage cheese and simple ingredients. Easy to customize and freezer-friendly!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Diet: Halal
Skill Level: Beginner
Servings: 22 -24 Cookies
Author: Rena

Ingredients

  • 1/2 cup cottage cheese at room temp
  • 1/2 cup unsalted butter softened at room temp
  • 2 teaspoons vanilla extract
  • 1 cup white sugar or light cane sugar
  • 1 large egg at room temp
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup chocolate chips I 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.
    Butter, cottage cheese, vanilla, and sugar in a food processor before blending.
  • Transfer the blended mixture to a mixing bowl and whisk in the 1 large egg until fully combined.
    Wet mixture blended until smooth in a mixing bowl with cracked egg and whisk beside it.
  • 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).
    Cookie dough in a bowl with chocolate chips being folded in using a wooden spatula.
  • Using a medium cookie scoop, portion the dough onto a parchment-lined baking sheet, leaving space between each one.
    Cookie dough scooped into round balls with chocolate chips, arranged on a parchment-lined baking sheet.
  • Use clean hands to gently press each dough ball down into a thick, round cookie shape.
    A few cookies spaced out on parchment, slightly cooled with a soft, pillowy appearance.
  • Bake at 350°F for 8-10 minutes, then remove from the oven and let them cool right on the pan.
    Pile of cookies on a brown surface with more chocolate chips scattered on top and around.

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.

Nutrition

Calories: 164kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 69mg | Potassium: 67mg | Fiber: 1g | Sugar: 12g | Vitamin A: 150IU | Calcium: 13mg | Iron: 1mg