LetsCookie :
Chocolate Chip Dippin' Sticks
Makes about 18–20 cookie sticks
Bake at 375°F for 8–10 minutes (from frozen)
Ingredients
2 cups all-purpose flour
3/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
6 oz (1 1/2 sticks) butter, softened
1 1/4 cups dark brown sugar, packed
1 large egg
1 TB vanilla extract
1 1/2 cups mini dark chocolate chips
Instructions
Preheat the oven to 375°F and line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
In a large bowl, cream the softened butter and dark brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until fully incorporated. Scrape down the bowl as needed.
Add the dry ingredients and mix until just combined. Fold in the mini dark chocolate chips.
Using a 1 oz cookie scoop, portion the dough onto a sheet tray lined with parchment paper.
Take each individual dough ball and fold the parchment over the dough about three-quarters of the way, then use a bench scraper or another straight edge to press and slide the dough into a long log. Repeat the pressing motion a few times until each log is roughly 8–10 inches long.
Transfer the shaped logs to a clean parchment-lined baking sheet and freeze until completely firm. Once frozen, transfer them to a freezer bag for long-term storage.
Bake the cookie sticks directly from frozen for 8–10 minutes, or until the edges are lightly golden and the centers are just set.
As soon as they come out of the oven, use two flat spatulas to gently push in the sides and straighten the cookie sticks while they're still soft. They'll spread during baking, so reshaping them immediately gives them that clean, uniform look.
Let cool on the baking sheet for several minutes before transferring.
Serve with a cold glass of milk for the ultimate dunking experience. 🍪🥛
2026-07-16 16:36:35