Preheat oven to 350°F and line two baking sheets with parchment paper. Drain cottage cheese in a fine-mesh strainer for 5 minutes to remove excess liquid.

In a large mixing bowl, combine drained cottage cheese, melted butter, and brown sugar. Whisk vigorously until smooth and creamy, about 2 minutes. Beat in egg and vanilla extract until mixture is glossy and fragrant.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually fold dry ingredients into wet mixture using a wooden spoon, stirring just until no flour streaks remain.

Gently fold in mini chocolate chips, ensuring even distribution throughout the dough.

Using a cookie scoop or tablespoon, drop rounded portions of dough onto prepared baking sheets, spacing 2 inches apart.

Bake for 10-12 minutes until edges are set and lightly golden but centers still look slightly underdone.

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