Chocolate Chip Cookie Sticks by @cookinwithmima

≈ 40 min

24 servings

🧈

120 g

Salted butter

🍬

80 g

Light brown sugar

🍬

73 g

Granulated sugar

🥚

73 g

Egg

🍦

7.3 ml

Vanilla extract

🌾

260 g

All purpose flour

🫙

3.4 g

Baking soda

🫙

2.9 g

Baking powder

🧂

2.2 g

Salt

🍫

310 g

Chocolate chips

  1. Line

    Line a baking sheet with parchment paper. Preheat the oven to 350°F (175°C).

  2. Melt
    • salted butter

    Melt the salted butter in a small saucepan over medium heat. Cook until golden brown and nutty-smelling, then cool slightly.

  3. Whisk
    • salted butter
    • light brown sugar
    • granulated sugar

    Whisk the browned butter with the light brown sugar and granulated sugar. Mix until glossy and combined.

  4. Whisk
    • egg
    • vanilla extract

    Whisk in the room-temperature egg. Stir in the vanilla extract.

  5. Add
    • all-purpose flour
    • Salt

    Add the all-purpose flour, baking soda, baking powder, and salt. Fold just until a soft dough forms.

  6. Fold
    • chocolate chips
    • all-purpose flour

    Fold in the chocolate chips. Add up to 2 tablespoons more all-purpose flour if the dough is too soft to shape.

  7. Spread

    Spread the dough on the lined baking sheet into an even 1/2-inch-thick slab. Refrigerate until firm enough to cut, about 15 minutes.

  8. Cut

    Cut the chilled dough slab into finger-width sticks. Space the sticks slightly apart on the baking sheet.

  9. Bake

    Bake the cookie sticks for about 15 minutes. Remove when the edges are lightly golden brown.

  10. Cool

    Cool the cookie sticks on the baking sheet for 5 minutes. Transfer them to a cooling rack to cool completely.

Chocolate Chip Cookie Sticks by @cookinwithmima

≈ 40 min

24 servings

🧈

120 g

Salted butter

🍬

80 g

Light brown sugar

🍬

73 g

Granulated sugar

🥚

73 g

Egg

🍦

7.3 ml

Vanilla extract

🌾

260 g

All purpose flour

🫙

3.4 g

Baking soda

🫙

2.9 g

Baking powder

🧂

2.2 g

Salt

🍫

310 g

Chocolate chips

Preparation Steps

  1. Step 1/10

    Line a baking sheet with parchment paper. Preheat the oven to 350°F (175°C).

    🍳baking sheet
    📜parchment paper

  2. Step 2/10

    Melt the salted butter in a small saucepan over medium heat. Cook until golden brown and nutty-smelling, then cool slightly.

    🧈salted butter
    🍲small saucepan
    🥄rubber spatula

  3. Step 3/10

    Whisk the browned butter with the light brown sugar and granulated sugar. Mix until glossy and combined.

    🧈salted butter
    🍬light brown sugar
    🍬granulated sugar
    🥣mixing bowl
    🥄whisk

  4. Step 4/10

    Whisk in the room-temperature egg. Stir in the vanilla extract.

    🥚egg
    🍦vanilla extract
    🥣mixing bowl
    🥄whisk

  5. Step 5/10

    Add the all-purpose flour, baking soda, baking powder, and salt. Fold just until a soft dough forms.

    🌾all-purpose flour
    🫙baking soda
    🫙baking powder
    🧂salt
    🥣mixing bowl
    🥄rubber spatula
    🥄measuring cups
    🥄measuring spoons

  6. Step 6/10

    Fold in the chocolate chips. Add up to 2 tablespoons more all-purpose flour if the dough is too soft to shape.

    🍫chocolate chips
    🌾all-purpose flour
    🥣mixing bowl
    🥄rubber spatula

  7. Step 7/10

    Spread the dough on the lined baking sheet into an even 1/2-inch-thick slab. Refrigerate until firm enough to cut, about 15 minutes.

    🍳baking sheet
    🥄rubber spatula

  8. Step 8/10

    Cut the chilled dough slab into finger-width sticks. Space the sticks slightly apart on the baking sheet.

    🔪knife
    🍳baking sheet

  9. Step 9/10

    Bake the cookie sticks for about 15 minutes. Remove when the edges are lightly golden brown.

    🍳baking sheet

  10. Step 10/10

    Cool the cookie sticks on the baking sheet for 5 minutes. Transfer them to a cooling rack to cool completely.

    🍳baking sheet
    ✨cooling rack

Composition

Ingredients

Types

Dairy, Sweeteners, Eggs, Flavorings, Grains, Baking, Leavening agents, Seasonings, Chocolate

Ingredients

Salted butter, Light brown sugar, Granulated sugar, Egg, Vanilla extract, All purpose flour, Baking soda, Baking powder, Salt, Chocolate chips

Notes

Salted butter (plus 2 tbsps, browned), Egg (room temperature), Vanilla extract (amount not given), All purpose flour (can add 1-2 tablespoon more if needed to stabilize the dough), Chocolate chips (1 to 1.5 cups, semi dark or milk)

Allergens

Milk, Egg, Wheat, Gluten, Soy

Dietetics

Dietary regimen

Vegetarian

Calories

170 kcal

Macro nutrients

Protein: 2g, Carbohydrates: 23g, Total sugars: 15g, Fiber: 1g, Total fat: 8g, Saturated fat: 5g

Nutritional Information

Minerals

Calcium: 25mg, Iron: 1.2mg, Potassium: 70mg, Sodium: 100mg

Vitamins

Vitamin A: 55mcg, Vitamin D: 0.2mcg, Vitamin B12: 0.1mcg

Preparation

Time Information

Preparation

25 minutes

Cooking

15 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

mixing bowl, small saucepan, whisk, rubber spatula, measuring cups, measuring spoons, baking sheet, parchment paper, knife, cooling rack

Appliances

Oven, Refrigerator, Stove

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Snack time, Lunchbox, Party, Holiday baking, After school

Origin

Source

Platform

instagram

Original Creator

@cookinwithmima

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Chewy, Tender, Crisp edges, Chocolatey

Flavors

Sweet, Buttery, Caramelized, Vanilla, Chocolate

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 5 to 7 days (Store fully cooled cookie sticks in an airtight container,Keep in a cool, dry place away from sunlight), fridge : 10 to 14 days (Store in an airtight container,Bring to room temperature before serving for the best texture), freezer : 2 to 3 months (Freeze in an airtight freezer-safe container or bag,Separate layers with parchment paper)