Cottage Cheese Chocolate Chunk Cookies
@jaroflemons COTTAGE CHEESE CHOCOLATE CHUNK COOKIES ✨ The gooiest, chocolatey perfectly soft in the middle perfect edge cookies and you'd NEVER GUESS that they're made with cottage cheese! Not even kidding when I say I could eat these every. single. day 🙌🏻 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ As you guys already know, I’m a huge fan of sneaking cottage cheese into recipes to make them higher protein. Whether it’s cottage cheese lasagna or cottage cheese muffins, I’m constantly experimenting! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ So after LOTS of testing and strong determination to get the most-perfect protein cookie ever, these cottage cheese chocolate chip cookies are my new obsession! They’re everything I love about a classic chocolate chip cookie, but with 6 grams of protein. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ This batch went so fast and I'll definitely making more again soon. You're going to LOVE them! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ >> Link in bio for the full recipe, macros, tips, and a step-by-step printable guide! ✨ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ https://www.jaroflemons.com/cottage-cheese-chocolate-chunk-cookies/
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EBT-Friendly: 100% of ingredients
From Christine McMichael
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The most delicious, high-protein chocolate chunk cookies you’ll ever bake! Made with blended cottage cheese for extra moisture and protein, these cookies are soft, chewy, and packed with dark chocolate chunks. The perfect healthier treat that doesn’t skimp on flavor.
Ingredients:
- 2/3 cup 4% cottage cheese
- 1 tbsp pure vanilla extract
- 1/4 cup maple syrup
- 1/2 cup unsalted butter (melted)
- 3/4 cup dark brown sugar
- 1 large egg (room temperature)
- 1 1/4 cups all-purpose flour (spooned and leveled)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 1/2 cups dark chocolate chunks (or dark chocolate chips)
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- In a small blender, combine cottage cheese, vanilla extract, and maple syrup. Blend until completely smooth. Set aside.
- In a large mixing bowl or stand mixer, whisk together melted unsalted butter and dark brown sugar for 1 minute.
- Add egg and the blended cottage cheese mixture. Beat together for an additional 30 seconds.
- Add all-purpose flour, baking soda, baking powder, and fine sea salt. Mix until just combined. Do not overmix.
- Fold in dark chocolate chunks (or chips).
- Cover the bowl and refrigerate the dough for 30-60 minutes, or overnight.
- Preheat your oven to 325°F (160°C).
- Scoop or roll the dough into 10 large cookies (about 3.25 ounces each). Top each cookie with additional chocolate if desired.
- Bake for 16-18 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 15 minutes, then transfer to a wire rack to finish cooling. Enjoy!
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