Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper.
Drain the cottage cheese thoroughly, then add it to a food processor along with the almond flour, erythritol, melted butter, baking powder, and salt.
Puree the mixture in the food processor until it is very smooth and forms a cohesive dough.
Remove the dough to a bowl and stir in 1/2 cup of the chocolate chips by hand; if you plan to eat the dough raw, mix in all 3/4 cup of chips instead.
Use a 1½ tablespoon cookie scoop or spoon to portion the dough into mounds on the prepared sheets, spacing them 2 inches apart.
Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the cookies.
Bake for 22 to 25 minutes, until the edges are golden. Remove from the oven and allow the cookies to cool completely on the baking sheets.
