Just when I thought I had run out of ways to make chocolate chip cookies, I got an idea.
Cookies in stick form.
One of the best parts of these cookie sticks is that they’re ready in under a half hour from start to finish.
Stir the dough together in one bowl, no need for a mixer, just press it into the pan and bake.
Because they’re baked in a pan, there’s no need to worry about spreading so you don’t have to chill the dough.
The baking time is brief and before you know it, you’re eating cookies. Or sticks.
So many cookies and versions on a theme, but chocolate chip cookies never get old.
There’s no butter in them and instead I used canola oil. I used canola oil when I made Molasses Triple Chocolate Cookies.
And baking with coconut oil has produced some of my favorite cookies ever, including Soft Batch Dark Brown Sugar Coconut Oil Cookies.
Oil keeps cakes and muffins softer and moister than butter, and it kept the sticks soft, pliable, tender, and moist. I didn’t miss the butter flavor because I was too distracted by all the chocolate, but if you prefer melted butter, go for it.
There’s plenty of chocolate chunks lining the entire length of the sticks because I want chocolate in every bite.
The chocolate chunks remind me of lane dividers on roads.
They’re very soft with just a bit of chewiness. I kept them on the underbaked side because I prefer smooshy and gooey to crispy and crunchy.
Although the words crispy and cookies are mutually exclusive in my world, for firmer sticks, bake them for an extra couple minutes.
They’re so fast and easy to whip up and are perfect for lunch boxes, car snacks, or to toss in your purse for those you-never-know moments. I seem to have plenty of those.
Since they’re the same shape as granola bars, I pretended they were healthy granola bars instead of a cookies.
Remember the children’s game Pick Up Sticks?
These are the kind of sticks I want to pick up.
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Chocolate Chunk Cookie Sticks
- 1 large egg
- ¾ cup light brown sugar, packed
- ½ cup canola or vegetable oil, 1/2 cup unsalted melted butter may be substituted
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- pinch salt, optional and to taste
- about 3/4 cup chocolate chunks or chips (I used Enjoy Life Mega Chunks
- Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil and leave overhang, spray with cooking spray; set aside.
- In a large mixing bowl, whisk together first 5 ingredients (through vanilla).
- Add the next 4 ingredients (through optional salt), and stir until just combined; don’t overmix.
- Turn dough out into prepared pan, using a spatula or fingers to smoosh dough into corners. Smooth top lightly with a spatula.
- Arrange chocolate chunks in rows (if desired) or simply sprinkle them evenly over the surface; press chunks is lightly, enough so they’re anchored and bake into the dough or will be prone to falling out of the baked sticks.
- Bake for 18 to 20 minutes (sticks in photos were baked 19 minutes; for crispier sticks, add 2 to 5 minutes to baking time), or just until set in the center; don’t overbake because sticks firm up as they cool. Allow to cool completely in pan before lifting out with foil overhang.
- Place the large slab of baked dough on a cutting board and with a pizza wheel or sharp knife, cut into sticks. In order to get clean lines and very neat looking sticks as shown in the photos, you must wait for slab of dough to cool completely before slicing. Sticks will keep airtight at room temperature for up to 5 days or in the freezer for up to 3 months.
Nutrition information is automatically calculated, so should only be used as an approximation.
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What’s your favorite cookie recipe?