Can I taste the cottage cheese in these cookies?

No, you really can't. Blending the cottage cheese with the butter and sugar breaks down the curds completely. Jessica had no idea cottage cheese was even an ingredient until I told her after she'd eaten three cookies.

What kind of cottage cheese works best?

Full-fat or 4% cottage cheese gives the best texture and flavor. Low-fat versions work too, but the cookies might be slightly less tender. I use whatever I have in the fridge most days.

Why do I need to chill the cookie dough?

Chilling prevents the cookies from spreading too much during baking. It also lets the flour fully hydrate, giving you a better chewy texture. Skip this step and you'll end up with flat, crispy cookies instead.

Can I make this dough without flour?

This particular recipe needs flour for structure. But if you want a flourless option, check out my cottage cheese cookie dough without almond flour recipe instead.

Cottage Cheese Chocolate Chip Cookie Dough That Tastes Like Real Cookies

Name: Cottage Cheese Chocolate Chip Cookie Dough
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1/2 cup cottage cheese, at room temperature; 1/2 cup unsalted butter, softened; 2 teaspoons vanilla extract; 1 cup white sugar (or light cane sugar); 1 large egg, at room temperature; 1 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1 cup chocolate chips

Description

Soft, chewy cottage cheese chocolate chip cookies that taste like real cookies, packed with protein and ready in just 15 minutes.

Ingredients

Units Scale

1/2 cup cottage cheese, at room temperature
1/2 cup unsalted butter, softened
2 teaspoons vanilla extract
1 cup white sugar (or light cane sugar)
1 large egg, at room temperature
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 cup chocolate chips

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Instructions

Add the cottage cheese, softened butter, vanilla extract, and sugar to a food processor.
Blend until smooth and creamy with no visible curds.
Transfer the blended mixture to a mixing bowl.
Whisk in the egg until fully combined.
Add the flour and baking soda, then use a spatula to gently fold everything together until a soft dough forms.
Fold in the chocolate chips, distributing them evenly throughout the dough.
Refrigerate the cookie dough for at least 1 hour (overnight works even better).
Using a medium cookie scoop, portion the dough onto a parchment-lined baking sheet, leaving space between each cookie.
Use clean hands to gently press each dough ball into a thick, round cookie shape.
Bake at 350°F for 8-10 minutes.
Remove from the oven and let them cool right on the pan.

Notes

The cookies look slightly underdone when you pull them out, that's exactly right. They firm up as they cool, giving you that perfect soft-chewy center. Don't skip the chilling step or your cookies will spread too much.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14g
Sodium: 95mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg