Cottage Cheese Chocolate Chip Cookies
These cottage cheese chocolate chip cookies are a hat tip to a ricotta cookie, but feature blended cottage cheese instead. They're fluffy, delicious, and made in under 30 minutes.
Prep 15 minutes
Cook 11 minutes
Total 26 minutes
Fat 6
Carbs 16
Protein 2
Yield 15
Ingredients
Dry
- 1.25 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips
Wet
- ¼ cup unsalted butter ½ stick, softened
- ⅓ cup brown sugar
- 1 large egg yolk
- ½ cup blended cottage cheese 2% or 4%
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350℉. Line a baking sheet with parchment paper.
- Place all of the dry ingredients into a bowl and mix to combine. Set aside.
- In a large mixing bowl, add the butter and brown sugar. Using a hand mixer, mix until light and fluffy, about 4 minutes.
- Add the egg yolk to the butter and sugar and mix to combine.
- Next, add the cottage cheese and vanilla to the bowl and mix until combined.
- Slowly add the dry ingredients to the wet and mix using the hand mixer until just combined.
- Using a 1.5 tablespoon scoop, scoop the dough and place it on a cookie sheet. Press down on the cookies to slightly flatten.
- Bake for 10-12 minutes.
- Remove from the oven, let sit for 2-3 minutes on the hot baking sheet, and then transfer the cookies to a cooling rack.
Tips & Notes
- Don't use a non-fat cottage cheese as it has too high of a water/moisture content for this cookie batter.
- It is important to blend the cottage cheese thoroughly so it is smooth. If there are any chunks left, they will stay whole in the cookies.
- If you do not slightly press these cookies down, they will end up in a dome shape. They will look different but still taste the same.
Watch it
Nutrition Facts
Calories: 130kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Fiber: 1g | Sugar: 7g