Chocolate Cottage Cheese Drop Cookies
By America's Test KitchenPublished on November 13, 2011
Time
1 hour, plus 40 minutes cooling
Yield
Makes about 5 1/2 dozen
Ingredients
Before You Begin
We love Sarah Vaughan’s recipe for Chocolate Cottage Cheese Drop Cookies, but we prefer to use Dutch-processed cocoa instead of regular cocoa for richer chocolate flavor. In addition, we found that pureeing the cottage cheese provides a smoother textured cookie.
Instructions
- Adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, cocoa, baking powder and soda, and salt in bowl. Process cottage cheese in food processor until smooth.
- With electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, about 2 minutes. Reduce speed to low and beat in processed cottage cheese, eggs, and vanilla. Add flour mixture in three additions, scraping down sides of bowl as needed.
- Drop level tablespoons of dough, spaced 1½-inches apart, onto prepared baking sheets. Bake until no imprint remains when touched, about 12 minutes, switching and rotating baking sheets halfway though baking. Let cool 20 minutes on sheet, then transfer to wire rack and cool completely. Line cooled sheets with fresh parchment paper and repeat with remaining dough. (Cookies will keep in airtight container for up 3 days.)
Time
1 hour, plus 40 minutes coolingYield
Makes about 5 1/2 dozenIngredients
Ingredients
Ingredients
Why This Recipe Works
We found the one of the keys to a complexly-flavored drop cookies recipe was to use Dutch-processed cocoa instead of regular cocoa for richer chocolate flavor. In addition, we found that pureeing the cottage cheese provides a smoother textured cookie. These cookies are not only delicious, but are perfect for big gatherings because they yield such a large batch.
Before You Begin
We love Sarah Vaughan’s recipe for Chocolate Cottage Cheese Drop Cookies, but we prefer to use Dutch-processed cocoa instead of regular cocoa for richer chocolate flavor. In addition, we found that pureeing the cottage cheese provides a smoother textured cookie.
Instructions
- Adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, cocoa, baking powder and soda, and salt in bowl. Process cottage cheese in food processor until smooth.
- With electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, about 2 minutes. Reduce speed to low and beat in processed cottage cheese, eggs, and vanilla. Add flour mixture in three additions, scraping down sides of bowl as needed.
- Drop level tablespoons of dough, spaced 1½-inches apart, onto prepared baking sheets. Bake until no imprint remains when touched, about 12 minutes, switching and rotating baking sheets halfway though baking. Let cool 20 minutes on sheet, then transfer to wire rack and cool completely. Line cooled sheets with fresh parchment paper and repeat with remaining dough. (Cookies will keep in airtight container for up 3 days.)
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments