Full of chocolate and perfect for dunking, these chocolate chip cookie sticks are delicious any day. They pack well for a picnic, in a lunchbox, or just for sharing with family and friends. This recipe is always a hit, and it’s hard to eat only one!
Course Baking, Dessert, Party Ideas
Keyword chocolate, cookie recipes, cookies
Prep Time 20minutes
Cook Time 15minutes
Author Kristy Richardson
8 x 8 Metal pan
1 large mixing bowl
Measuring cups and spoons
1 medium mixing bowl
Wire cooling rack
½Cupunsalted softened butter
1 ½cupsall-purpose flour
¾Cupchocolate chips divided
Preheat oven to 350 degrees. Cut a piece of parchment paper with scissors to fit the pan. It’s ok if the ends of the parchment paper hang off the side but the paper should cover all four sides of the pan.
In a large mixing bowl cream together the butter, brown sugar, and granulated sugar until light and airy. Add the egg and vanilla extract to the butter mixture, and continue mixing well until combined.
In the medium sized mixing bowl combine flour, baking soda and salt until well mixed. Add dry flour mixture to the wet ingredients in the large mixing bowl and mix until combined.
Once the cookie dough forms into a ball, fold in 1/2 cup of the chocolate chips into the batter.
Using clean hands gently press the cookie dough into the 8x8 pan covered in parchment paper. Work the dough so it is even across the pan. Press the dough into the corners and around the edges a little more as the cookies rise up against the pan in that spot the most. Sprinkle the remaing 1/4 cup of chocolate chips across the top of the cookie sticks and press them into the dough just a little with your hands.
Bake the cookie dough in the oven for 15-18 minutes until no longer runny in the middle but still gooey. Check around the edges for a golden brown color. A toothpick should come out of the dough clean when inserted into the center of the dough. Allow cookies sticks to cool.
Using the edges of the parchment paper, lift the cookies out of the pan and onto a cutting board. Cut the cookie in half, then cut each half into eight even pieces. Enjoy with a big glass of milk to dunk!
If you use a glass pan for this recipe it may affect the cooking time. Glass pans take a little longer to heat than a metal pan (but then hold onto that heat longer). It will also cause the edges of the cookie to be less crisp than when cooking in a metal pan.