Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper.

Add cottage cheese to a high powered blender and blend until completely smooth. The cottage cheese does not need to be room temperature. I used mine straight from the fridge. You will need to stop your blender a few times and scrape down the sides with a spatula to help the blender blend.

Add chocolate chips to a large microwave-safe mixing bowl. Heat in 15-30 second intervals, stirring in between with a spatula, until chocolate is completely melted and smooth.

Touch the cottage cheese and it should feel cool but not super cold. If it's still very cold you may want to wait a few more minutes. Add cottage cheese to the bowl of melted chocolate and stir with a spatula until the cottage cheese is fully incorporated. The batter should be uniform in color with no streaks of cottage cheese. The batter should also be thick.

Working quickly, use a 1.5 tbsp cookie scoop to scoop the batter and release it onto your prepared baking sheets, spacing cookies 2 inches apart. The batter should be thick enough that it does not spread out once you release it onto the cookie sheet. You do need to work quickly because as the chocolate cools it will continue to thicken and will make it more difficult to scoop.

Place one of the trays of cookies into the fridge for 15 minutes. This will help the cookie dough firm up further to prevent it from spreading out too much when it bakes. After 15 minutes, the dough should feel firm to the touch. If desired, you can press/smooth any little bits/spikes of batter sticking up from each dough ball.

Bake cookies for about 15-17 minutes or until done. When the cookies are done, they should be puffed up and have a crackly surface. While the first set of cookies are baking, place the second sheet into the fridge for 15 minutes to chill. I recommend only baking one baking sheet at a time. (If you try to bake both at once, the bottom sheet usually does not bake as evenly). Let cookies cool completely on baking sheet before removing and serving. This allows them to set and firm up. If you try to remove them while they are still warm, they will fall apart. Once cooled, they should easily come off the parchment paper. Store leftover cookies in the fridge in an airtight container.