Chocolate Chip Cookies are awesome, but shaping individual cookies takes time. This recipe for Chocolate Chip Sticks makes a big ol’ platter of goodness, perfect for feeding a lot of people!
Plus, these taste like a delicious, classic cookie. The texture is soft and chewy, and the use of mini chocolate chips means there is chocolate flavor throughout.
And let’s be honest, eating something sweet in a stick form is pretty fun. This is a very kid-friendly treat! Just be ready to feed a LOT of kids.
Bready or Not Original: Chocolate Chip Sticks
This recipe creates a big batch of chocolate chip sticks, which are much faster to make than individual cookies. A perfect recipe to feed a crowd!
Equipment
- jelly roll pan
- long aluminum foil
- nonstick spray
- waxed paper
- heavy glass
Ingredients
- 1 cup unsalted butter (2 sticks) room temperature
- 3/4 cup brown sugar packed
- 6 Tablespoons white sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/4 cups mini chocolate chips divided
Instructions
- Preheat oven at 350 degrees. Line a jelly roll pan with a long strip of foil. Coat with nonstick spray.
- In a large bowl, beat butter and both sugars until light and fluffy. Add the eggs one at a time, followed by the vanilla.
- Next add the flour, baking soda, and salt, scraping the bottom of the bowl to be sure to incorporate everything. Fold in 3/4 cup mini chocolate chips.
- The dough may be quite sticky. Dollop it onto the prepared pan. Spray a piece of waxed paper with nonstick spray, then use the coated side to press down on the dough to roughly even it out. Then use a heavy drinking glass to press down more, creating an even, cohesive layer. Sprinkle on the remaining 1/2 cup mini chocolate chips and gently tap in.
- Bake for 20 to 25 minutes, until the edges are brown and the top is golden. Cool completely.
- Use foil to lift out bars. Cut into thick finger-like pieces. Store in a sealed container at room temperature.
