Chocolate chip cookies with cottage cheese
Votes: 2
Time: 2 hours.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 230, total fat 9 G., saturated fats 5 G., proteins 4 G., carbohydrates 35 G., fiber 1 G., cholesterol 30 mg, sodium 161 mg, sugar 16 G.
Calories 230, total fat 9 G., saturated fats 5 G., proteins 4 G., carbohydrates 35 G., fiber 1 G., cholesterol 30 mg, sodium 161 mg, sugar 16 G.
You probably wouldn't have guessed the secret ingredient in these cookies if it weren't mentioned in the recipe title. Cottage cheese is the main ingredient in these chocolate chip cookies, and it triples the baking experience. First, it increases the protein content of the cookies—an unexpected nutritional bonus! Second, cottage cheese acts as a fat substitute, allowing the dough to remain fluffy and tender even when the butter is reduced by about half. Finally, the cottage cheese's moisture content ensures the cookies are soft and fluffy. All these benefits are achieved without sacrificing flavor. The taste will be just what you expect from a classic chocolate chip cookie.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 3/4 cups premium flour
- 1 cup whole grain flour
- 1.5 tsp coarse salt
- 1 teaspoon baking powder
- 1 teaspoon of baking soda
- 110 g unsalted butter at room temperature
- 1 and 1/4 cups cottage cheese (not fat-free)
- 1 and 3/4 cups dark brown sugar
- 1 large egg at room temperature
- 1 tbsp vanilla extract
- One bag of semi-sweet chocolate granules
- Special equipment: 45 ml ice cream scoop.
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Cooking the dish according to the recipe:
- In a medium bowl, combine all the flour, salt, baking powder, and baking soda. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with 1/2 cup of cottage cheese on medium-high speed until smooth and ricotta-like, about 2 minutes. Add the brown sugar and continue beating until light and fluffy, 2-3 minutes. Add the egg and vanilla and beat until fully incorporated.
- Reduce mixer speed to low and add the flour mixture. Knead until smooth, then add the chocolate chips and the remaining 3/4 cup of cottage cheese. Stir until evenly distributed. Place plastic wrap directly on the surface of the dough and refrigerate for at least 1 hour, or preferably overnight.
- Preheat oven to 190°C (375°F). Line two baking sheets with parchment paper. Using an ice cream scoop, scoop the batter onto the prepared baking sheets, spacing it about 5 cm (2 inches) apart. Refrigerate for 30 minutes.When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping directly from the bag will compact the flour, resulting in dry baked goods.
- Bake the cookies until golden brown around the edges but still soft in the center, 15–17 minutes. Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely, about 1 hour.
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