Chocolate chip cookie sticks are exactly what they sound like: the classic chewy chocolate chip cookie, baked in a rectangular pan and cut into sturdy, dunkable sticks. They give you all the flavor of a traditional drop cookie with none of the scooping, and their shape makes them perfect for dipping into milk, coffee, or melted chocolate. This recipe uses melted butter for a soft, dense crumb that holds together beautifully, so the sticks don’t crumble when you pick them up.
Ingredients
- 1 cup (2 sticks / 226 g) unsalted butter, melted and slightly cooled
- 1 cup (200 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (340 g) semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) baking pan with parchment paper, leaving some overhang on the long sides for easy lifting.
- In a large bowl, whisk the melted butter, brown sugar, and granulated sugar together until smooth and no lumps remain. The mixture should look glossy.
- Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- Sprinkle the flour, baking soda, and salt over the wet mixture. Fold with a rubber spatula until just a few streaks of flour remain. Do not overmix.
- Fold in the chocolate chips until evenly distributed.
- Transfer the dough to the prepared pan. Press it into an even layer using a spatula or your hands (lightly damp hands work well to prevent sticking). The dough will be thick and slightly sticky.
- Bake for 22–25 minutes, until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The edges will be slightly darker.
- Let the pan cool completely on a wire rack, about 30 minutes. Then lift the parchment to remove the whole slab. Use a sharp knife to cut into 16 sticks, about 1 1/2 inches (4 cm) wide and 3 inches (8 cm) long.
Tips
- Use melted butter, not softened: Melted butter gives a denser, fudgier texture that helps the sticks hold their shape. If you only have salted butter, reduce the added salt to 1/2 teaspoon.
- Press the dough evenly: An uneven layer means some sticks will be overbaked and others underbaked. Use your fingers or the bottom of a measuring cup to press it flat.
- Check early: Ovens vary. Start checking at 22 minutes. The sticks will continue to set as they cool, so slightly underbaking is better than overbaking.
- For clean cuts: Use a serrated knife and a gentle sawing motion, or chill the slab in the fridge for 15 minutes before cutting.
Serving Suggestions
Serve the sticks warm or at room temperature with a glass of cold milk, coffee, or hot cocoa. They’re also great crumbled over vanilla ice cream or used as a base for a dessert charcuterie board. For a fun twist, drizzle melted white or dark chocolate over the top and let it set before serving.
Variations
- Double Chocolate: Replace 2 tablespoons (15 g) of the flour with unsweetened cocoa powder and use white chocolate chips instead of semisweet.
- Nutty Sticks: Add 1/2 cup (60 g) chopped toasted walnuts or pecans along with the chocolate chips.
- Peanut Butter Swirl: Drop 1/4 cup (65 g) creamy peanut butter in spoonfuls over the dough and swirl with a knife before baking.
- Sea Salt Finish: Sprinkle flaky sea salt over the top right after baking for a sweet-salty contrast.
Storage and Reheating
Store the sticks in an airtight container at room temperature for up to 5 days. They also freeze well: wrap individually in plastic wrap and place in a freezer bag for up to 3 months. To reheat, microwave a stick for 10–15 seconds, or warm in a 300°F (150°C) oven for 5 minutes to restore a just-baked texture.
Frequently Asked Questions
Can I use a different pan size? Yes, but the baking time will change. A 9×9-inch (23×23 cm) pan will yield thicker sticks and need about 30–35 minutes. A half-sheet pan (18×13 inches / 46×33 cm) will make thinner, crispier sticks in about 15–18 minutes.
Why did my sticks turn out too crumbly? Overbaking is the most common cause. The moisture from the melted butter is key, so make sure you’re not baking past 25 minutes. Also, measure the flour by spooning it into the cup and leveling off; too much flour dries out the dough.
Can I make the dough ahead of time? Absolutely. Prepare the dough, press it into the pan, cover with plastic wrap, and refrigerate for up to 2 days. Bake straight from the fridge, adding 3–5 minutes to the baking time.
Can I use brown butter instead of melted butter? Yes, brown butter adds a nutty, caramelized flavor. Melt the butter in a saucepan over medium heat, swirling until it turns golden brown and smells nutty, then let it cool for 10 minutes before using.
How do I know the sticks are done without a toothpick? The top should be golden brown and the edges should look set. Gently press the center; it should feel firm but slightly soft. If it feels very soft and jiggly, bake for 2–3 more minutes.
Can I use gluten-free flour? Yes, use a 1:1 gluten-free all-purpose flour blend. The texture will be slightly more tender, so let the sticks cool completely before cutting.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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