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Chocolate Chip Cookie Sticks

Chocolate Chip Cookie Sticks

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  • Author: Maria
  • Prep Time: 15 mins
  • Cook Time: 10-12 mins
  • Total Time: 25-27 mins
  • Yield: 24 cookie sticks 1x
  • Category: Appetizers
  • Method: Baking

Description

Crispy Chocolate Chip Cookie Sticks are a fun and crunchy twist on the classic cookie, featuring a golden-brown crisp exterior and melty semi-sweet chocolate chips throughout. Easy to make with simple ingredients and customizable with different chocolates or nuts, these cookie sticks are perfect for dipping, sharing, or enjoying as a crunchy homemade treat.

Ingredients

Units Scale

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 3/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract

Main Ingredient

  • 1 cup semi-sweet chocolate chips

Instructions

  1. Prepare the Dough: Cream the softened unsalted butter with granulated and brown sugars until light and fluffy to introduce air for a lighter texture. Then, beat in the egg and vanilla extract until fully combined.
  2. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture into the wet mixture, stirring until just combined to avoid overworking the dough, which can toughen the cookie sticks.
  3. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips ensuring they are evenly distributed without breaking them up, so every bite has melty chocolate pockets.
  4. Shape the Cookie Sticks: Using your hands or a small scoop, portion out small amounts of dough and roll them into thin, even sticks about 3 to 4 inches long. Place the sticks with enough space apart on a parchment-lined baking sheet to prevent sticking and to ensure even baking.
  5. Bake to Crispy Perfection: Bake the cookie sticks in a preheated oven at 350°F (175°C) for 10 to 12 minutes, or until the edges are golden brown and crisp. Keep a close watch as their thin shape means they can go from perfect to burnt quickly.
  6. Cool and Enjoy: Let the cookie sticks cool on the baking sheet for a few minutes before transferring them to a wire rack. Cooling helps them firm up more and locks in the crispy texture.

Notes

  • Use room temperature unsalted butter for better creaming with sugar and lighter dough.
  • Do not overmix the dough; mix just until combined to keep the cookie sticks tender yet crispy.
  • Roll each cookie stick to similar thickness to ensure uniform baking.
  • If the dough is too soft to work with, chill it in the fridge for 15 minutes before shaping.
  • Thin cookie sticks bake faster than regular cookies; start checking at 10 minutes to avoid burning.

Nutrition

  • Serving Size: 2 cookie sticks
  • Calories: 160
  • Sugar: 12g
  • Sodium: 90mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 25mg

Find it online: https://cooktune.com/chocolate-chip-cookie-sticks/