You’ve probably tried classic chocolate chip cookies a hundred ways. But what if your favorite cookie also gave you a protein boost and a little extra calcium? These Cottage Cheese Chocolate Chip Cookies pack creamy cottage cheese into tender, chewy cookies that still taste indulgent.
You’ll find 15 different recipes below, from the Classic Cottage Cheese Chocolate Chip Cookies to gluten-free, oat-forward, and nut-butter variations. Each recipe lists exact ingredients, step-by-step instructions, and quick serving tips. Whether you want a high-protein afternoon snack or a slightly lighter dessert, there’s a cottage cheese cookie for you.
Read through the list, save your favorites, and pin the photos for later. You’ll discover secret health benefits—more protein, added fiber, or healthy fats—without losing that melt-in-your-mouth chocolate chip goodness. Get comfy, pick one to bake, and enjoy cookies that are both comforting and a bit smarter than your average treat.
1. Classic Cottage Cheese Chocolate Chip Cookies
This classic version keeps things simple and familiar. The cottage cheese adds moisture and a light tang that balances the sweet chocolate. Texture is slightly chewy with crisp edges and soft centers. It’s perfect for everyday baking and lunchboxes.
Prep time: 15 minutes | Cook time: 10–12 minutes | Yields: 18–20 cookies
Ingredients
- 1 cup cottage cheese (full-fat or low-fat), drained lightly
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a bowl, cream butter and both sugars until light and fluffy, about 2–3 minutes.
- Beat in eggs one at a time, then stir in vanilla and cottage cheese until combined.
- In another bowl, whisk flour, baking soda, and salt.
- Gradually add dry ingredients to wet, mixing until just combined. Fold in chocolate chips.
- Scoop 2 tbsp portions onto the baking sheet, spacing 2 inches apart. Flatten slightly with your fingers.
- Bake 10–12 minutes, until edges are golden and centers look set. A toothpick inserted in the center should come out with a few moist crumbs.
- Cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
How to Serve It
Serve warm with a glass of milk or coffee. Garnish with a dusting of powdered sugar or a few extra chocolate chips on top. Store in an airtight container at room temperature for up to 3 days, or freeze baked cookies for 2 months. Make dough ahead and chill up to 48 hours for deeper flavor.
2. Whole Wheat Cottage Cheese Chocolate Chip Cookies
This whole wheat twist adds nutty depth and extra fiber. Cottage cheese keeps the cookie tender so it doesn't feel heavy. The texture is slightly denser with a satisfying chew. Great for breakfast-on-the-go or afternoon snacks.
Prep time: 15 minutes | Cook time: 11–13 minutes | Yields: 18 cookies
Ingredients
- 1 cup cottage cheese, well-drained
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment.
- Cream butter and both sugars until light, about 2 minutes.
- Add egg, vanilla, and cottage cheese; mix until smooth.
- Whisk whole wheat flour, all-purpose flour, baking soda, and salt in a bowl.
- Mix dry ingredients into wet until just combined. Fold in chocolate chips.
- Drop 2 tbsp dough balls onto baking sheet; flatten lightly.
- Bake 11–13 minutes until edges are golden brown. Center should be set but soft.
- Cool 5 minutes on sheet, then transfer to rack to cool completely.
How to Serve It
Plate with fresh berries for breakfast or a tea-time snack. Top with a smear of almond butter for extra protein. Store in an airtight container at room temperature up to 4 days. Dough freezes well—shape into balls and freeze for quick baking later.
3. Peanut Butter Swirl Cottage Cheese Chocolate Chip Cookies
Peanut butter melt-in pockets and cottage cheese make these cookies ultra-moist. Expect a sweet-savory nutty flavor with melty chocolate. They’re ideal for peanut butter lovers who want a protein-forward treat.
Prep time: 15 minutes | Cook time: 10–12 minutes | Yields: 20 cookies
Ingredients
- 1 cup cottage cheese, drained
- 3/4 cup creamy peanut butter, room temperature
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup milk chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and prepare baking sheets.
- Cream butter, peanut butter, and sugars until light, about 2 minutes.
- Beat in eggs, vanilla, and cottage cheese until smooth.
- Whisk flour, baking soda, and salt.
- Add dry ingredients to wet and stir until combined. Fold in chocolate chips.
- Drop 2 tbsp dough onto sheets. Swirl a little extra peanut butter into each cookie with the back of a spoon.
- Bake 10–12 minutes until edges are golden and centers are slightly soft. Toothpick should come out with moist crumbs.
- Cool 5 minutes on sheet, then transfer to wire rack.
How to Serve It
Serve with a cold glass of milk or iced coffee. Garnish with a whole peanut or drizzle of melted peanut butter. Store in an airtight container for 3 days. Freeze dough balls for up to 3 months.
4. Oat and Honey Cottage Cheese Chocolate Chip Cookies (High-Fiber)
These oat-forward cookies add fiber and a gentle honey sweetness. Cottage cheese keeps them tender despite the oats. The texture is chewy with crunchy oat flecks, perfect for a health-minded snack.
Prep time: 15 minutes | Cook time: 12–14 minutes | Yields: 16–18 cookies
Ingredients
- 1 cup cottage cheese, drained
- 1/2 cup unsalted butter, softened
- 1/2 cup honey
- 1/2 cup brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets.
- Cream butter, honey, and brown sugar until blended.
- Add eggs, vanilla, and cottage cheese; mix until smooth.
- Combine oats, flour, baking powder, and salt.
- Stir dry ingredients into wet until just combined. Fold in chocolate chips.
- Drop 3 tbsp scoops onto trays and flatten lightly.
- Bake 12–14 minutes until edges are golden and centers spring back. Toothpick should have a few moist crumbs.
- Cool on sheet 5 minutes, then transfer to rack.
How to Serve It
Top with a little extra honey and a sprinkle of toasted oats. Pairs well with tea or Greek yogurt. Store airtight for 4 days or freeze up to 2 months. Make dough ahead and refrigerate for up to 48 hours.
5. Lemon Zest Cottage Cheese Chocolate Chip Cookies (Bright & Tangy)
Bright lemon zest brings a citrus lift to the rich cookie base. Cottage cheese balances the tang and keeps the crumb soft. You’ll notice a gentle citrus aroma and sweet chocolate finish.
Prep time: 15 minutes | Cook time: 10–12 minutes | Yields: 18 cookies
Ingredients
- 1 cup cottage cheese, drained
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 tbsp fresh lemon zest (from 1–2 lemons)
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups mini semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets.
- Cream butter and sugars until fluffy, 2–3 minutes.
- Beat in eggs, vanilla, and cottage cheese. Stir in lemon zest.
- In a bowl, whisk flour, baking soda, and salt.
- Combine wet and dry just until mixed. Fold in mini chocolate chips.
- Scoop 2 tbsp portions and place on sheets; flatten slightly.
- Bake 10–12 minutes until edges are lightly golden and centers set. Toothpick should come out with moist crumbs.
- Cool 5 minutes on sheet, then transfer to a rack.
How to Serve It
Serve with lemon curd or a dusting of powdered sugar. Pairs nicely with Earl Grey tea. Store in airtight container up to 3 days. Dough can be chilled up to 24 hours for easier shaping.
6. Almond Flour Cottage Cheese Chocolate Chip Cookies (Gluten-Free Option)
Almond flour makes these cookies tender and naturally gluten-free. Cottage cheese boosts protein and moisture. Expect a soft, slightly crumbly texture with a nutty undertone.
Prep time: 15 minutes | Cook time: 10–12 minutes | Yields: 14–16 cookies
Ingredients
- 1 cup cottage cheese, drained
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2 1/2 cups blanched almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup dark chocolate chips
- 1/3 cup sliced almonds (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets.
- Cream butter and sugars until smooth.
- Beat in eggs, vanilla, and cottage cheese until combined.
- Mix almond flour, baking soda, and salt.
- Fold dry ingredients into wet. Stir in chocolate chips.
- Scoop 2 tbsp dough onto sheets. Press sliced almonds on top if using.
- Bake 10–12 minutes until edges lightly golden and centers set. Almond flour browns slightly; watch closely.
- Cool on sheets 5 minutes, then transfer to rack.
How to Serve It
Serve with a drizzle of melted dark chocolate and a few toasted almonds. Pairs well with herbal tea. Keep refrigerated for up to 5 days because of almond flour and cottage cheese moisture. Freeze baked cookies for 2 months.
7. Coconut Oil & Coconut Flake Cottage Cheese Chocolate Chip Cookies (Healthy Fats)
Using coconut oil and flakes adds medium-chain triglycerides and a tropical flavor. Cottage cheese keeps these cookies soft and rich without heavy butter. They have a toasty, sweet coconut aroma.
Prep time: 12 minutes | Cook time: 10–12 minutes | Yields: 18 cookies
Ingredients
- 1 cup cottage cheese, drained
- 1/2 cup coconut oil, melted and cooled
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup shredded unsweetened coconut, plus extra for topping
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets.
- Cream butter, coconut oil, and sugars until combined.
- Add eggs, vanilla, and cottage cheese; mix until smooth.
- Whisk flour, baking soda, and salt.
- Mix dry ingredients into wet, then fold in coconut and chocolate chips.
- Scoop 2 tbsp portions onto sheets; sprinkle with extra coconut.
- Bake 10–12 minutes until edges are golden and coconut is toasted. Centers should be set.
- Cool 5 minutes on sheet, then move to rack.
How to Serve It
Serve with toasted coconut and a lime wedge for contrast. Pairs well with cold brew or coconut milk latte. Store airtight at room temperature up to 3 days, or refrigerate up to 5 days.
8. Dark Chocolate & Orange Cottage Cheese Chocolate Chip Cookies (Antioxidant Boost)
Dark chocolate and orange make a sophisticated pairing. Cottage cheese keeps the base soft while dark chocolate adds antioxidant-rich depth. These cookies smell citrusy and taste bittersweet.
Prep time: 15 minutes | Cook time: 10–12 minutes | Yields: 18 cookies
Ingredients
- 1 cup cottage cheese, drained
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2 tbsp orange zest (from 2 oranges)
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups chopped dark chocolate (70% cacao)
- 2 tbsp candied orange peel (optional)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets.
- Cream butter and sugars until fluffy.
- Beat in eggs, vanilla, cottage cheese, and orange zest.
- Whisk flour, baking soda, and salt.
- Combine wet and dry ingredients, then fold in dark chocolate and candied peel if using.
- Drop 2 tbsp dough on sheet and flatten slightly.
- Bake 10–12 minutes until edges are set and centers spring back.
- Cool 5 minutes on baking sheet, then transfer to wire rack.
How to Serve It
Serve with a citrus tea or a glass of red wine for grown-up dessert. Garnish with additional orange zest or a chocolate shard. Store in airtight container up to 4 days, or freeze for 2 months.
9. Cinnamon Raisin Cottage Cheese Chocolate Chip Cookies (Comfort Flavors)
Warm cinnamon and sweet raisins pair with chocolate chips for comfort-baking bliss. Cottage cheese helps balance the spices and keeps the crumb moist. Expect a warmly spiced, slightly chewy cookie.
Prep time: 15 minutes | Cook time: 11–13 minutes | Yields: 18 cookies
Ingredients
- 1 cup cottage cheese, drained
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup raisins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets.
- Cream butter and sugars until light, about 2 minutes.
- Beat in eggs, vanilla, and cottage cheese.
- Stir in cinnamon.
- Whisk flour, baking soda, and salt. Add to wet mixture and combine.
- Fold in raisins and chocolate chips.
- Drop 2 tbsp portions on sheet and flatten slightly.
- Bake 11–13 minutes until edges are golden. Centers should be set but soft.
- Cool 5 minutes on sheet then transfer to rack.
How to Serve It
Serve warm with butter or cream cheese spread. Pairs nicely with chai or black coffee. Store in airtight container for 3 days. Dough freezes well—pre-scoop and freeze for quick bakes.
10. Banana & Walnut Cottage Cheese Chocolate Chip Cookies (Potassium & Healthy Fats)
Mashed banana adds natural sweetness and potassium, while walnuts give crunchy, omega-rich bites. Cottage cheese maintains moisture for a soft, cake-like center. These feel like a hybrid between cookie and muffin.
Prep time: 15 minutes | Cook time: 12–14 minutes | Yields: 18 cookies
Ingredients
- 1 cup cottage cheese, drained
- 1/2 cup unsalted butter, softened
- 1/2 cup mashed ripe banana (about 1 large)
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup chopped walnuts
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets.
- Cream butter, banana, and sugars until combined.
- Beat in egg, vanilla, and cottage cheese until smooth.
- Whisk flour, baking soda, and salt. Add to wet ingredients.
- Fold in walnuts and chocolate chips.
- Drop 3 tbsp dough onto sheets and flatten slightly.
- Bake 12–14 minutes until edges are golden and a toothpick comes out with moist crumbs.
- Cool on sheet 5 minutes, then transfer to rack.
How to Serve It
Top with a walnut half and banana slice for presentation. Pairs with morning coffee or yogurt. Store airtight up to 3 days, or freeze dough balls.
11. Maple & Pecan Cottage Cheese Chocolate Chip Cookies (Autumn Flavors)
Maple syrup and pecans bring cozy fall flavors. Cottage cheese ensures each bite remains tender. Expect a toasty, syrupy aroma with crunchy pecan bits and soft chocolate pockets.
Prep time: 15 minutes | Cook time: 10–12 minutes | Yields: 18 cookies
Ingredients
- 1 cup cottage cheese, drained
- 1/2 cup unsalted butter, softened
- 1/2 cup pure maple syrup
- 1/2 cup brown sugar, packed
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped pecans, toasted
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets.
- Cream butter, maple syrup, and brown sugar until combined.
- Add egg, vanilla, and cottage cheese; mix until smooth.
- Whisk flour, baking soda, and salt. Combine with wet ingredients.
- Fold in pecans and chocolate chips.
- Scoop 2 tbsp portions onto sheet and press down slightly.
- Bake 10–12 minutes until edges are golden and centers are set.
- Cool on sheets 5 minutes and then transfer to rack.
How to Serve It
Drizzle with extra maple for serving. Pairs with pumpkin spice latte or chai. Store airtight for 4 days or freeze for longer storage.
12. Spinach & White Chocolate Cottage Cheese Chocolate Chip Cookies (Sneaky Veggie Boost)
Yes, spinach in cookies. It sneaks in nutrients and color while cottage cheese keeps the texture soft. White chocolate complements the mild spinach flavor with creamy sweetness.
Prep time: 15 minutes | Cook time: 10–12 minutes | Yields: 16–18 cookies
Ingredients
- 1 cup cottage cheese, drained
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup finely chopped fresh spinach (packed)
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups white chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets.
- Cream butter and sugars until light.
- Beat in eggs, vanilla, and cottage cheese until combined.
- Fold in finely chopped spinach; it will blend into the batter.
- Whisk flour, baking soda, and salt, then add to wet ingredients.
- Fold in white chocolate chips.
- Drop 2 tbsp portions onto trays and flatten slightly.
- Bake 10–12 minutes until edges are golden and centers set.
- Cool 5 minutes on sheet then transfer to rack.
How to Serve It
Serve with a drizzle of white chocolate and a few baby spinach leaves for visual contrast. Pairs with green tea or a cucumber water. Store in airtight container up to 3 days or refrigerate up to 5 days due to the spinach and cottage cheese.
13. Espresso & Dark Chocolate Cottage Cheese Chocolate Chip Cookies (Caffeinated Kick)
A hit of espresso deepens the chocolate flavor and gives a subtle coffee aroma. Cottage cheese adds protein and keeps these cookies tender. They’re perfect for a pick-me-up treat.
Prep time: 12 minutes | Cook time: 10–12 minutes | Yields: 18 cookies
Ingredients
- 1 cup cottage cheese, drained
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 tbsp instant espresso powder
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups chopped dark chocolate (70% cacao)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets.
- Cream butter and sugars until light.
- Dissolve espresso powder in 1 tbsp hot water; add to creamed mixture.
- Beat in eggs, vanilla, and cottage cheese.
- Whisk flour, baking soda, and salt. Add to wet mixture.
- Fold in dark chocolate.
- Scoop 2 tbsp portions and place on sheets.
- Bake 10–12 minutes until edges are set and centers spring back.
- Cool 5 minutes on sheet then transfer to wire rack.
How to Serve It
Serve with a shot of espresso or iced coffee. Garnish with a few espresso beans or a light dusting of cocoa. Store airtight up to 3 days, or freeze for longer.
14. Tahini & Sea Salt Cottage Cheese Chocolate Chip Cookies (Mediterranean Twist)
Tahini adds a savory, nutty creaminess and healthy fats. A sprinkle of sea salt brightens the chocolate and tahini flavors. Cottage cheese keeps them moist and slightly tangy.
Prep time: 15 minutes | Cook time: 10–12 minutes | Yields: 18 cookies
Ingredients
- 1 cup cottage cheese, drained
- 1/2 cup unsalted butter, softened
- 1/2 cup tahini
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups dark chocolate chips
- Flaky sea salt for sprinkling
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets.
- Cream butter, tahini, and sugars until combined.
- Beat in eggs, vanilla, and cottage cheese.
- Whisk flour, baking soda, and salt. Add to wet ingredients.
- Fold in dark chocolate chips.
- Scoop 2 tbsp dough and press slightly. Brush a little tahini on top and sprinkle with flaky sea salt.
- Bake 10–12 minutes until edges set and centers soft. Toothpick should show a few moist crumbs.
- Cool 5 minutes on sheet then transfer to rack.
How to Serve It
Serve with mint leaves and a drizzle of tahini if desired. Pairs with herbal tea or a mild coffee. Store airtight up to 3 days or refrigerate up to 5 days.
15. Blueberry & Lemon Protein Cottage Cheese Chocolate Chip Cookies (Fruit & Protein Boost)
Dried blueberries and lemon add fruity brightness and antioxidants. Cottage cheese increases the protein content for a more satisfying snack. Expect a slightly cakier texture with juicy bursts of blueberry.
Prep time: 15 minutes | Cook time: 11–13 minutes | Yields: 16–18 cookies
Ingredients
- 1 cup cottage cheese, drained
- 1/2 cup unsalted butter, softened
- 1/2 cup Greek yogurt (plain), room temperature
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2 tbsp lemon zest
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup dried blueberries
- 3/4 cup white or milk chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets.
- Cream butter, Greek yogurt, and sugars until smooth.
- Beat in eggs, vanilla, lemon zest, and cottage cheese.
- Whisk flour, baking powder, and salt. Add to wet ingredients.
- Fold in dried blueberries and chocolate chips.
- Drop 3 tbsp portions onto sheets and flatten gently.
- Bake 11–13 minutes until edges are pale golden and centers spring back.
- Cool 5 minutes on sheet, then transfer to rack.
How to Serve It
Serve with a dollop of lemon curd or a drizzle of honey. Pairs well with green tea or a light sparkling water. Store airtight up to 3 days, or freeze baked cookies for 2 months. Dough can be refrigerated up to 48 hours.
You’ve got 15 tasty ways to enjoy Cottage Cheese Chocolate Chip Cookies, from classic comfort to surprising veggie sneaks and gluten-free options. Each recipe highlights secret health benefits—more protein, extra fiber, healthy fats, or added antioxidants—while keeping the chocolate-chip joy intact. Try a few, pin your favorites, and share with friends or family who’d love a smarter cookie. Which flavor are you baking first?