These chocolate chip cookie sticks were made for dunking into a cold glass of milk. Crisp edges and soft interiors – what could be better? (Jump to Recipe)
Oh, hello there. Today, we’re going to talk about one of the greater innovations I’ve seen in the food world recently. It solved a problem I didn’t even know I had: how to turn the chocolate chip cookie into the perfect shape for milk dunking.
Because, let’s be real: chocolate chip cookies just aren’t as good without a cold glass of milk, dairy or non. Problem is, the classic round shape isn’t very conducive to being dipped into a narrow round glass, as most drinking glasses are. We could do some calculations about the perfect cookie-to-milk-glass-diameter ratio, but I’d really rather not do the brain damage today.
Lucky for me, I don’t have to, and neither do you. Christina Lane of the adorable blog Dessert For Two has come out with a new cookbook, and she solved the problem for us. I’ve been following Christina’s blog for years, and have always loved how perfectly she scales down normal recipes to be (un-guiltily) devoured by only two people. She is my solution for those times when I just don’t want 2 dozen extra cookies sitting on my counter…well, want vs. need is a discussion we can have another day. She does her own take on the classics like Mini Funfetti Cake, but also creates her own brilliant concoctions (see, e.g., Beer Brownies). More than that, though, she is such a sweet presence in the food blogging world, and I love following her for her musings on life and baking, and for the precious pictures of her little girl.
So today, we’re going to make this genius recipe from her new cookbook Sweet & Simple: Dessert for Two.
The pictures in this book are gorgeous, and I love how she divided the recipes by type of pan (8-inch square, loaf pan, ramekins, mini cake pan). The recipes are really approachable and homey, and these cookie sticks are no exception. They come together disturbingly quickly – in fact, I almost wish I could un-know how easy they are to make. It’s dangerous information to have around here.
All you have to do is stir a few simple ingredients together, with a hand mixer if you like, but you could definitely do it without. The recipe includes honey, which I thought was an unusual choice until I tasted the dough. It turned out to be inspired. The taste of these cookies is spot on, classic chocolate chip cookie, but she did it without the egg and with a tiny batch!
I decided to use chopped chocolate instead of chocolate chips for maximum chocolate permeation. Is that a thing? I’m making it a thing.
I love how much easier these are than normal chocolate chip cookies – no chilling and scooping and waiting while multiple sheets go in and out of the oven and cool on racks. Nope, all we need is one 8-inch square pan, a few minutes of patience while they cool, and a knife to cut them into even sticks.
I love the texture of these chocolate chip cookie sticks. They’re soft, but also crispy at the edges. Perfect for munching but even more perfect for milk dunking. The best part!
We have a winner. Go check out Christina’s cookbook, and in the meantime, do yourself a big favor and go make these. I guarantee they won’t be around for long, no matter how many people you might be baking for.
These chocolate chip cookie sticks were made for dunking into a cold glass of milk. Crisp edges and soft interiors - what could be better?
- 8 tablespoons unsalted butter, softened (1 stick)
- 1/2 cup powdered sugar
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 teaspoon fine sea salt
- 1/2 cup mini chocolate chips (or chopped dark chocolate)
Preheat the oven to 350 degrees F and line an 8-inch square pan with parchment paper.
In a medium bowl, beat the butter, powdered sugar, and honey together with a hand mixer on medium speed, until fluffy and well-combined. Add the vanilla and beat again.
Add the flour and salt, and beat on low speed until combined. Fold in the chocolate chips with a spatula.
Press the dough flat into the pan (you might have to lightly flour your hands to help it spread).
Bake for 20 minutes, or until the edges are lightly golden brown. Let cool for 5 minutes in the pan, then remove by lifting out the parchment paper. Cut evenly into 12 sticks, dunk in cold milk, and enjoy!
Printed with the author's permission from Sweet & Simple: Dessert for Two.
I kid you not, these were gone within 8 hours at our house. No, we did not have company.