Go Back
–+ servings
Ads Will Not Print
Soft cottage cheese chocolate chip cookie with melted chocolate chips

Cottage Cheese Chocolate Chip Cookies

Soft and chewy Cottage Cheese Chocolate Chip Cookies with extra protein and very little butter. They’re best enjoyed warm from the oven while the chocolate is still melty.
Prep Time: 10 minutes
Cook Time: 14 minutes
resting time: 10 minutes
Total Time: 34 minutes
Yield: 8 servings
Course: Dessert, Snack
Cuisine: American

Equipment

Ingredients

  • 1 cup self rising flour (King Arthur*)
  • 2 tablespoons monk fruit sweetener ( or sugar, plus optional more for topping)
  • 2 tablespoons frozen butter (¼ stick)
  • 1 cup small curd 2% cottage cheese (I prefer Good Culture)
  • 2 tablespoons 0% milk (plus a little more for brushing on top)
  • ½ teaspoon pure vanilla extract
  • ½ cup sugar-free chocolate chips (such as Lily's )

Instructions

  • Preheat the oven to 400F°. Line a baking sheet with a silpat or silicone mat for best results.
  • In a large bowl, mix flour and sugar.
  • Using the large holes of a cheese grater, grate the frozen butter into the flour. Add the cottage cheese, milk and vanilla.
  • Using a fork, slowly stir in the wet ingredients to the dry ingredients, until all the mixture is moistened. The dough will be sticky but should come together. Do not over-work the dough. Fold in the chocolate chips.
  • Divide into 8 rough balls without rolling too much or over-working the dough and place on the prepared baking sheet. Use the back of a fork to gently flatten into round cookies. Brush with milk, if desired and sprinkle a little more monk fruit/sugar on top.
  • Bake in the center rack 14 to 16 minutes, until golden in color. Remove and let them rest 10 minutes before eating.

Notes

These cookies are best eaten warm from the oven, when they’re soft and chewy and the chocolate is still melty. Their texture changes as they cool, so I recommend baking only what you plan to eat.
To freeze the dough, shape it into individual cookies and lightly flatten with a fork, freeze on a parchment-lined sheet pan until firm. Transfer to a freezer-safe bag and freeze for up to 3 months. Bake directly from frozen, adding a few extra minutes as needed.  
*To make your own self rising flour:
  • 1 cups unbleached flour
  • 1/8 tsp kosher salt
  • 1/4 tsp baking soda
  • 1/2 tbsp baking powder

Nutrition

Serving: 1cookie, Calories: 135kcal, Carbohydrates: 21.5g, Protein: 5g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 10.5mg, Sodium: 272.5mg, Fiber: 4.5g, Sugar: 1g
- WW Points: 5