Delicious & Easy Chocolate Chip Cookie Sticks: The Ultimate Party Treat Recipe

Few treats capture the heart and soul of American baking quite like a classic chocolate chip cookie. It’s a timeless dessert, as iconic as apple pie or a lively baseball game. While there might be a rare few who don’t adore them, serving a batch of freshly baked chocolate chip cookies almost guarantees an empty plate and happy faces. This very phenomenon is what these delightful Chocolate Chip Cookie Sticks achieved at a recent pool party – they vanished in record time, leaving behind nothing but an empty container and rave reviews. Success in the kitchen rarely feels so satisfying!

Why Cookie Sticks Are a Game-Changer

You might be wondering, “Why cookie sticks instead of traditional round cookies?” The answer is simple: convenience and presentation! Cookie sticks offer a unique, fun, and mess-free way to enjoy your favorite chocolate chip flavor. They’re perfect for dipping in milk, coffee, or even a scoop of ice cream. Their elongated shape makes them easy to hold, share, and pack for picnics, lunchboxes, or parties. Plus, cutting them into uniform sticks ensures a consistent texture and an elegant, modern look that’s sure to impress your guests without extra effort.

The Unexpected Star Ingredient: Canola Oil

I must confess, when I first stumbled upon this recipe on the Taste of Home website, I was intrigued and a little skeptical. Unlike most chocolate chip cookie recipes I’ve encountered, which typically rely on butter or shortening, this one called for canola oil. My initial instinct was to swap it out for butter, but I decided to stick with the original and give it a try. And I’m so glad I did!

Canola oil, a neutral-flavored fat, plays a crucial role in giving these cookie sticks their distinctive texture. It contributes to a wonderfully tender crumb that remains moist, while also promoting a subtle crispness around the edges. This unique combination helps the cookies hold their shape beautifully once cut into sticks, preventing them from crumbling or becoming too soft. It’s a surprising, yet highly effective, ingredient that results in a perfectly balanced cookie that everyone absolutely loved. Sometimes, deviating from the norm yields the most delightful results!

Cookie Sticks

Adapted from Taste of Home

Course: Desserts

Total Time: Approximately 28 mins (Prep: 15 mins, Bake: 6-9 mins, Cool/Cut: 8 mins)

Author: Amanda Davis

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Ingredients

½ cup canola oil
½ cup granulated sugar
½ cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1-½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup (approx. 6 ounces) semisweet chocolate chips

Instructions

Prepare the Dough: In a spacious large bowl, combine the canola oil, granulated sugar, packed brown sugar, egg, and vanilla extract. Whisk these wet ingredients together until they are thoroughly blended and smooth. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry flour mixture to the wet sugar mixture, mixing well until a cohesive dough forms. Be careful not to overmix. Once combined, divide the dough evenly into two portions.

Shape and Space: Preheat your oven to 375°F (190°C). Lightly grease a large baking sheet, or line it with parchment paper for easier cleanup. On the prepared baking sheet, take each half of the dough and meticulously shape it into a rectangle measuring approximately 15 inches long by 3 inches wide. Ensure there is about 3 inches of space between the two dough rectangles to allow for spreading.

Add Chocolate Chips: Generously sprinkle the semisweet chocolate chips evenly over the entire surface of both dough rectangles. Gently press the chocolate chips into the dough using your fingertips to ensure they are well-embedded and don’t fall off during baking.

Bake to Perfection: Bake in the preheated oven at 375°F (190°C) for 6 to 7 minutes for softer, chewier cookie sticks. If you prefer a crispier texture, extend the baking time slightly to 8 to 9 minutes. Keep a close eye on them; edges should be lightly golden. Remove from oven and let them cool on the baking sheet for exactly 5 minutes. This cooling period on the hot sheet allows them to set properly before handling.

Initial Cut: After the initial 5-minute cooling, carefully use a pizza cutter to slice each baked rectangle of dough into 4 larger, more manageable pieces. This step makes it significantly easier to transfer them without breaking. Gently move these larger pieces onto a wire cooling rack to continue cooling completely.

Final Cut: Once the cookie sections have cooled entirely on the wire rack (this is crucial for clean cuts), use a serrated knife to cut each large section into 1-inch wide strips. The serrated knife helps to slice through the chocolate chips and cookies smoothly, minimizing crumbling.

Tips for Perfect Cookie Sticks Every Time

Don’t Overmix: Overmixing the dough can develop the gluten too much, leading to tough cookies. Mix just until the flour streaks disappear.
Accurate Oven Temperature: An oven thermometer can be a baker’s best friend! Ensure your oven is truly at 375°F (190°C) for consistent baking results, as oven temperatures can vary.
Parchment Paper is Key: Lining your baking sheet with parchment paper not only prevents sticking but also makes transferring the warm cookie bars much easier.
Cooling is Crucial: Resist the urge to cut the cookies too soon. Allowing them to cool adequately on the baking sheet and then on the wire rack ensures they firm up and cut cleanly without crumbling.
Sharp Tools: A sharp pizza cutter and a serrated knife are your best tools for getting neat, uniform cookie sticks.

Variations & Customizations

While classic chocolate chip is always a winner, don’t hesitate to get creative with your cookie sticks:

Nutty Delight: Add ½ cup of chopped walnuts or pecans to the dough for an extra crunch and nutty flavor.
Different Chocolates: Experiment with milk chocolate, dark chocolate, white chocolate, or even a mix of chocolate chips.
Toffee Bits: Mix in some toffee bits for a buttery, caramel note.
Sprinkles: For festive occasions, press some colorful sprinkles into the dough along with the chocolate chips before baking.
Glaze It: A simple vanilla or chocolate glaze drizzled over the cooled sticks can add an extra layer of sweetness and visual appeal.

Serving Suggestions

These versatile cookie sticks can be enjoyed in many ways:

Classic Dip: Serve alongside a tall glass of cold milk for a comforting snack.
Coffee Companion: They pair wonderfully with a hot cup of coffee or tea.
Dessert Platter: Arrange them artfully on a dessert platter for parties.
Ice Cream Dippers: Use them as dippers for your favorite ice cream flavors.
S’mores Inspired: Lightly toast them and sandwich with a piece of marshmallow and chocolate for a deconstructed s’more.

Storage Tips

To keep your chocolate chip cookie sticks fresh and delicious:

Airtight Container: Store completely cooled cookie sticks in an airtight container at room temperature for up to 3-4 days.
Freezing: For longer storage, you can freeze baked cookie sticks for up to 2-3 months. Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container. Thaw at room temperature before serving.

Frequently Asked Questions (FAQ)

Can I use a different type of oil?: While canola oil works exceptionally well for its neutral flavor and tenderizing properties, you could try another neutral-flavored vegetable oil like sunflower or grapeseed oil. The texture might vary slightly.
Can I make the dough ahead of time?: Yes, you can prepare the dough and refrigerate it, tightly wrapped, for up to 2 days. Let it come to room temperature slightly before shaping and baking.
My cookie sticks are too crumbly, what went wrong?: This could be due to overbaking or not letting them cool completely before cutting. Ensure you bake for the recommended time and allow full cooling before slicing with a serrated knife.
Can I double the recipe?: Absolutely! This recipe doubles easily. Just ensure you have a large enough bowl for mixing and enough baking sheets to accommodate the larger quantity of dough.

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More Sweet Treats You Might Enjoy:

Chocolate Chip Cinnamon Cookies
Buttermilk Chocolate Chip Cookies
Chocolate Chip Espresso Cookies

More Goodies from Around the Web:

Raspberry Chocolate Chip Cookie Ice Cream Sandwiches – from Baking and Boys
Granola Chocolate Chip Cookies – from Cookie Madness
Chocolate Peanut Butter Crunch Bars – from The Other Side of Fifty (added a dummy link for this one as the original was just text)

The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.