Name: Cottage Cheese Chocolate Chip Cookies
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 24 cookies
Ingredients: 1 3/4 cups all-purpose flour; 1 cup whole-wheat flour; 1 1/2 teaspoons kosher salt; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 stick (8 tablespoons) unsalted butter, at room temperature; 1 1/4 cups full-fat cottage cheese; 1 3/4 cups packed dark brown sugar; 1 large egg, at room temperature; 1 tablespoon pure vanilla extract; One 12-ounce bag semisweet chocolate chip cookies

Directions

Special equipment:

a 1 1/2-ounce ice-cream scoop

Whisk the all-purpose flour, whole wheat flour, salt, baking powder and baking soda together in a medium bowl.
Beat the butter and 1/2 cup cottage cheese in an electric mixer fitted with the paddle attachment on medium-high speed until well combined and the mixture resembles ricotta, about 2 minutes. Add the brown sugar and continue to beat until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and beat just to combine.
Reduce the mixer speed to low and add the dry ingredients until just combined. Add the chocolate chips and remaining 3/4 cup cottage cheese and beat until just combined. Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or preferably overnight.
Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Use a 1 1/2-ounce ice-cream scoop to scoop the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart. Refrigerate for 30 minutes.
Bake the cookies until they are golden around the edges but still soft in the middle, 15 to 17 minutes. Let the cookies cool for 10 minutes on a baking sheet, then transfer to a wire rack to cool completely, about 1 hour.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)