1. Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper.
2. Make the Dough: 2. Add the cottage cheese to a mini blender or food processor. Blend until completely smooth, scraping down the sides as needed. 3. Transfer to a bowl and add the sifted almond flour. Mix well. 4. If using sweetener, add it now and mix until combined. 5. Fold in 1/2 cup of the chocolate chips using a silicone spatula.
3. Shape and Bake: 6. Divide the dough into 18 equal portions and roll each into a ball. 7. Place a 1 to 1.5-inch diameter cookie cutter on the parchment-lined baking sheet. 8. Put a dough ball inside the cookie cutter and press down so the dough fills the cutter and presses against the edges. 9. Sprinkle about 1.5 teaspoons of chocolate chips on top and press them gently into the dough. 10. Lift the cookie cutter and gently push the cookie out. 11. Repeat for all dough balls, leaving about 2 inches of space between cookies. (They will flatten and expand in the oven.) 12. Bake for 15-20 minutes, until the edges are browned and cookies are golden. 13. Let cool on the baking sheet for 5-10 minutes—the cookies will firm up as they cool. 14. Transfer to a wire rack to cool completely.

TIPS:

Uniform cookies: Placing the cookie cutter on the parchment FIRST, then pressing the dough ball inside creates perfectly uniform rounds with clean edges.

Chip placement: Pressing the chocolate chips so they’re partly submerged prevents them from falling off during baking.