Drain the cottage cheese thoroughly using a fine-mesh strainer for at least 10 minutes, pressing gently with a spoon to remove excess liquid.

In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes with an electric mixer.

Beat in the drained cottage cheese, egg, and vanilla extract until just combined.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually fold the dry ingredients into the cottage cheese mixture using a wooden spoon or rubber spatula, mixing just until flour disappears.

Fold in chocolate chips if using, then wrap the dough in plastic and refrigerate for 30 minutes.

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

Scoop rounded tablespoons of dough onto prepared sheets, spacing them 2 inches apart.

Bake for 10-12 minutes until edges are set but centers still look slightly soft.

Let cookies rest on baking sheet for 5 minutes before transferring to a wire rack to cool completely.