Cottage Cheese Cookies are fudgy and soft double chocolate cookies made with cottage cheese and unsweetened cocoa powder. I came up with the recipe years ago as a way to use up cottage cheese my kid wouldn’t eat. You can make the cookies with low fat or regular cottage cheese. Fat free cottage cheese probably works, but will give you a slightly less rich cookie. I don’t buy fat free cottage cheese so I haven’t tested it yet.
What I have played around with is the type of cocoa powder. For my my first batch I used extra dark cocoa powder from Hershey’s, which is Dutch process. Since then I’ve used other varieties of Dutch to make the cookies extra dark. Natural cocoa powder also works and will give you a slightly lighter colored double chocolate cookies.
Cottage Cheese Cookies Need Chocolate Chips!
Throwing in a good amount of not-too-sweet dark chocolate chips adds sweetness and richness the cookies needed to make them a dessert fit for any chocolate cookie. Yes, they are a cakey cookie, but the chocolate chips make the texture more interesting. As for the powdered sugar, it covers up the little flecks of cottage cheese that show up.
In other news, the Berger Cookies are now in the freezer and they do freeze quite well! I’m going to serve them at a party tonight. Too bad none of the attendees are from Baltimore.
Dark Chocolate Cottage Cheese Cookies
- 1 1/4 cup plus 2 tablespoons 6.2 ounces all-purpose flour
- 1/4 cup unsweetened extra dark cocoa powder (Hershey’s)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup small curd cottage cheese
- 5 tablespoons plus 1 teaspoon unsalted butter
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar packed
- 1 teaspoons vanilla extract
- 1 large egg
- 1 cup extra dark chocolate chips
- A little powdered sugar for dusting
- Preheat oven to 375 degrees. Line a baking sheet with nonstick foil.
- In a medium bowl, mix together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl or the bowl of a stand mixer, beat the cottage cheese for about a minute. Add the butter and both sugars and beat for another 2 minutes. Reduce mixer speed to low and add egg and vanilla, beating just until mixed.
- With a mixing spoon (or using the lowest speed of a stander mixer fixed with a paddle), gradually add the flour mixture to the butter mixture and stir until incorporated. Stir in the chocolate chips.
- Using a tablespoon measure, scoop up dough and arrange balls of dough (they’ll be sticky — not perfectly round) on the baking sheet about 2 inches apart. Bake on center rack for 10 minutes or until cookies appear set. Transfer to a wire rack to cool. After about 5 minutes or when the cookies are warm rather than very hot, sift some powdered sugar over them. This covers up the little flecks of cottage cheese.