Description
These delicious Chocolate Chip Cookie Sticks offer a fun and crispy twist on the classic cookie. Perfectly baked to golden brown edges, they combine a buttery dough with rich semisweet chocolate chips, making them an irresistible treat for any occasion.
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 prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large bowl, beat together the softened butter, packed brown sugar, and granulated sugar until the mixture becomes light and fluffy, which helps create a tender texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition to fully combine. Then stir in the vanilla extract to enhance the flavor.
- Mix Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, and salt thoroughly to evenly distribute the leavening and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, carefully mixing just until combined to avoid overworking the dough and keeping the cookies tender.
- Fold in Chocolate Chips: Gently fold the semisweet chocolate chips into the dough, ensuring they are evenly scattered without overmixing.
- Shape Cookie Sticks: Roll the dough into sticks approximately 4 inches long and 1/2 inch thick. Place the sticks on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown, indicating the sticks are perfectly crisp.
- Cool: Allow the cookie sticks to cool on the baking sheets for 5 minutes to firm up, then transfer them to wire racks to cool completely before serving.
Notes
- For softer cookie sticks, slightly reduce baking time by 1-2 minutes.
- Substitute semisweet chocolate chips with dark or milk chocolate chips according to taste.
- Ensure butter is fully softened to make creaming easier and achieve a better texture.
- Store cookie sticks in an airtight container at room temperature for up to 5 days to keep them fresh and crisp.
