Chocolate Chip Cookie Sticks

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Soft chocolate-chip cookie dough baked in long flat slabs and sliced into easy-to-grab sticks.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 80 to 96 sticks

Course: Cookies, Bars & Pastries

Cuisine: Jewish

Ingredients Equipment Method Notes

Ingredients

2 cups oil (480 mL)
1 2/3 cups granulated sugar (about 333 g)
2 cups packed brown sugar (about 440 g)
4 large eggs
4 tsp vanilla extract (20 mL)
6 cups all-purpose flour (720 g)
1 1/2 tsp fine salt
2 tsp baking soda
2 cups semisweet chocolate chips (about 340 g)

Equipment

Very large mixing bowl
Medium mixing bowl
whisk
Sturdy spoon or rubber spatula
2 large parchment-lined baking sheets
Sharp knife or bench scraper
Cooling rack, optional

Method

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.

What the Dough Should Feel Like

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.

Shape the Four Logs

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. 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 and Slice

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.

Optional Crunchier Version

For a crunchier, biscotti-like stick, place the sliced pieces cut-side down and bake for an additional 5-7 minutes. This optional second bake produces a crisp texture; skip it for soft, chewy cookie sticks.

Notes

Optional Half Batch

Oil: 1 cup
Granulated sugar: 3/4 cup + 1 Tbsp
Brown sugar: 1 cup
2 eggs
Vanilla extract: 2 tsp
All-purpose flour: 3 cups
Fine salt: 3/4 tsp
Baking soda: 1 tsp
Chocolate chips: 1 cup
Shape into 2 flat logs and bake the same way.

Make Ahead, Storage & Freezing

Room temperature: Store airtight for about 4-5 days.
Freezer: Freeze completely cooled sticks airtight for up to 3 months. Their flat shape makes them especially easy to stack with parchment between layers.

Tip to Hand Down

Do not shape these like bread loaves. Keep the logs long and flat. That is what gives you a cookie that bakes evenly and slices into proper little sticks instead of thick chunks.

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