A step-by-step masterclass on baking perfect dunkable cookie sticks packed with chocolate chips<\/p>\n <\/header>\n\n
Chocolate chip cookie sticks are a fun, modern twist on the classic round cookie. Shaped into uniform rectangular batons, these golden-baked treats feature crispy edges, a soft, chewy interior, and abundant semi-sweet chocolate morsels throughout. Their elongated shape makes them ideal for dunking into a cold glass of milk, coffee, or hot cocoa without breaking.<\/p>\n\n
This detailed guide breaks down every step of the process\u2014from creaming the butter and sugar to precise slicing and baking\u2014so you can recreate bakery-quality cookie sticks right in your home kitchen.<\/p>\n\n
Measure out all ingredients before starting. Ensure your butter and egg are at room temperature to create a smooth, emulsified dough.<\/p>\n\n
In a large bowl, combine the softened butter, brown sugar, and white granulated sugar. Beat with an electric mixer on medium speed for about 2 minutes until light, fluffy, and creamy.<\/p>\n\n
Crack the egg into the butter mixture and add the vanilla extract. Beat on medium-low speed until fully integrated and smooth.<\/p>\n\n
Add the all-purpose flour, baking soda, and salt directly into the wet bowl. Gently mix with a spatula or low mixer setting until a cohesive cookie dough forms without overworking.<\/p>\n\n
Add the semi-sweet chocolate chips into the dough. Use a flexible silicone spatula to fold the chocolate chips evenly throughout the mixture.<\/p>\n\n
Transfer the dough onto a lightly floured surface or parchment paper. Press and roll the dough into a flat, uniform rectangle about 1\/2-inch thick. Using a sharp chef’s knife, slice the dough rectangular slab into straight, even stick shapes.<\/p>\n\n
Line a baking sheet with parchment paper. Carefully lift each raw dough stick and arrange them on the tray, leaving at least 1 inch of space between each stick to allow for slight spreading.<\/p>\n\n
Bake in a preheated oven at 350\u00b0F (175\u00b0C) for 12 to 15 minutes, or until the edges turn light golden brown while the centers remain soft.<\/p>\n\n
Remove the baking tray from the oven and allow the cookie sticks to rest on the tray for 5 minutes. Transfer them to a wire cooling rack to firm up completely before serving alongside a glass of fresh milk.<\/p>\n\n
For extra clean cuts and stick retention, chill the rolled dough rectangle in the refrigerator for 15 minutes before cutting it with your chef’s knife!<\/p>\n <\/div>\n\n