Chocolate Chip Cookie Sticks

Preheat the oven. Heat to 350°F / 175°C. Line 2 large baking sheets with parchment paper.

Mix the sugars and oil. In a very large bowl, whisk the oil, granulated sugar, and brown sugar until evenly combined.

Add eggs and vanilla. Whisk in the eggs and vanilla until smooth.

Mix the dry ingredients. In another bowl, whisk together the flour, salt, and baking soda.

Combine. Add the dry ingredients gradually to the wet mixture. Switch to a sturdy spoon or spatula as the dough thickens.

Add chocolate chips. Fold in the chocolate chips just until evenly distributed.

Because this recipe uses oil, the dough will be soft, rich, slightly oily, and softer than a butter- or margarine-based cookie dough. It should still be thick enough to shape. Do not add extra flour just because the texture feels different.

Divide. Divide the dough into 4 equal portions.

Arrange. Place 2 portions on each prepared baking sheet, leaving plenty of room between them.

Shape flat. With damp or lightly oiled hands, shape each portion into a long slab about 12 inches long, 3-4 inches wide, and roughly 1/2-3/4 inch thick.

Do not make them tall. Think long, flattened cookie slab rather than bread loaf. This helps the centers bake through evenly.

Finish the tops. Smooth the surfaces. Press on a few extra chocolate chips if you want a bakery-style look.

Bake. Bake at 350°F / 175°C for about 20-22 minutes.

Start checking early. Begin checking around 18 minutes.

Look for doneness. The tops should look set, the edges should be golden, and the center should no longer look wet.

Keep them soft. The slabs should still feel somewhat soft when they come out. Do not bake until hard.

Cool briefly. Leave the baked slabs on the baking sheets for about 8-10 minutes.

Slice while warm. Using a sharp knife or bench scraper, cut each slab crosswise into 1/2-inch-wide sticks.

Cool completely. Leave the cut sticks on the tray until fully cool. They firm up as they cool.