Description
Deliciously crispy and buttery Chocolate Chip Cookie Sticks with melted semisweet chocolate chips, perfect for snacking or sharing. These cookie sticks offer a fun twist on classic chocolate chip cookies, baked to golden perfection.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups semisweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prepare for baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Add eggs one at a time to the butter and sugar mixture, beating well after each addition to ensure full incorporation. Then, stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the dough and toughening the cookies.
- Fold in Chocolate Chips: Gently fold the semisweet chocolate chips into the dough to distribute them evenly throughout.
- Form Cookie Sticks: Roll the dough into sticks about 4 inches long and 1/2 inch thick, placing them on the prepared baking sheets about 2 inches apart to allow space for spreading.
- Bake: Bake the cookie sticks in the preheated oven for 10-12 minutes, or until the edges turn a golden brown, indicating they are perfectly baked.
- Cool: Let the cookie sticks cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely, allowing them to firm up for a crisp texture.
Notes
- Make sure the butter is softened, not melted, for the best creaming effect with the sugars.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- If you prefer softer cookie sticks, bake closer to 10 minutes; for crunchier, bake up to 12 minutes.
- For easier shaping, chill the dough for 15 minutes before rolling into sticks.
- Store cooled cookie sticks in an airtight container for up to a week to retain freshness.
