The most classic of cookies gets a welcome makeover with this dunkable recipe for Chewy Chocolate Chip Cookie Sticks.
Brace yourselves. If ever there were a cookie recipe to END ALL COOKIE RECIPES, this right here is the one to do it.
It’s the greatest. It’s the tastiest. It’s the epic…est. What further introduction do they need?
You go on and steal the show, Chewy Chocolate Chip Cookie Sticks!
Just look at those chunks and chips of chocolate nestled ever so plumply in the most incredibly chewy cookie base. And that large-flake sea salt on top? Three words: Get the milk.
These passed every friend, neighbor, husband and child taste test imaginable. They have the quintessential CCC (that’s “chocolate chip cookie” for all my non-dessert fanatics out there) taste, but in better-than-before bar form.
Notice that mix of chips and chunks? Some semisweet, others bittersweet? It’s all about the blend of textures, shapes and flavors. And, of course, my #1 tip for ensuring chewiness in every bite. Read on for the not-so-secret trick!
Ingredients
- 2/3 cup unsalted butter, at room temp
- 1 3/4 cup packed light brown sugar
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3 large eggs
- 2 1/4 teaspoons baking powder
- 2 3/4 cups all-purpose flour
- 2 1/4 cups chocolate chips, divided
- Sea salt flakes, for topping (optional)
Instructions
- Preheat the oven to 350°F. Line a 13×9-inch metal baking pan with foil so that it hangs over on the two longer sides then grease the foil with cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar and sugar until light and fluffy, about 3 minutes.
- Add the vanilla extract and salt then add the eggs one at a time, beating between each addition.
- Add the baking powder and flour and mix until combined then add 2 cups of chocolate chips and mix until combined.
- Transfer the batter to the prepared baking pan, smoothing it into an even layer. Top it with the remaining ¼ cup of chocolate chips.
- Bake the cookies for about 30 minutes or until they are still slightly underdone in the center. Remove the pan from the oven, immediately sprinkle the cookies with sea salt (optional) and allow the cookies to cool completely in the pan.
- Using the foil overhangs, lift the cookies out of the pan then slice them into sticks and serve.
Kelly’s Notes:
- I like a mix of semisweet chocolate chips, dark chocolate chunks and white chocolate chips, but use whatever chocolate (or combination of chocolates!) you prefer.
- The real key to chewy cookies is to underbake them then allow them to cool completely in the pan.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Excellent cookies, they vanished
Has anyone made the with GF one2one flour?
Thrilled you enjoyed them! I have not tried subbing in GF flour but I know others have with success!
Love this recipe and all your other recipes. Lucky to be following your site
I’m thrilled you’ve been enjoying Just a Taste, Sue!
Kelly, I don’t have a stand mixer. Will a regular hand mixer work for this recipe?
That works, Tammy!
I made this recipe for a small family reunion (~25 people) and within a short time they were gone. I did make one minor change to your recipe. I measured only 2cups of the chocolate chips ( mix of chocolate and white chips) and for the other 1/4c I added SKOR toffee bits. I mixed the chips & Toffee bits together, keeping 1/4c of the mix to sprinkle on top as per your recipe.
Easy and quick to make with good instructions! Thanks Kelly!
Amazing! I’m so thrilled you enjoyed the recipe, Carole!
How long do these last (if everybody doesn’t eat them immediately! )
Hi Nicole – They’ll stay fresh for about 5 days when stored in an airtight container at room temp.
I only had glass pan, had to trim about 3/4” around before cutting sticks. Seemed like such a waste. Sticks delicious!!
Is this the reason for metal pan ?
Any suggestions?
Love ❤️ your recipes
Hi Barbara! Because of the way glass transfers heat in the oven, it will bake both faster and darker than most metal pans so it’s important to check the food early and often when substituting a glass dish for a metal one. Hope this helps!
Sound delicious, how much butter is it in grams?
Hi Catherine – 2/3 cup of butter is about 151.2 grams.
HA HA ……….. SHOULD HAVE LOOKED A LITTLE CLOSER TO YOUR DETAILS. WOULD HAVE ANSWERED MY OWN QUESTION. YOU POSTED 28 COOKIES.
HAVE GRANDSONS WAITING FOR THESE DELIGHTS !
No worries, Toni! I hope your grandsons enjoyed the cookie sticks!
Chewy chocolate chip cookies are so good. Double batch. So much quicker than individual cookies. The hardest part was waiting for them to cool completely. Sheer torture! Gonna freeze some for Valentine’s day treats at school.
YES!!! So thrilled you enjoyed the recipe, Gillian!
They are super yummy and gooey! Very easy to put together, the family all loved them! Thank you for sharing!
You are so welcome, Kelly! I’m thrilled you enjoyed the recipe!
They were terrific! What, if any, adjustments are needed to make them as traditional cookies? Thanks!
Hi there! I haven’t tried this recipe in regular cookie form, but you could try baking them at 350F for 9 to 12 minutes!
How do we feel about freezing these? I’d love to make these for a rehearsal dinner, but I really don’t want to be baking day of. Can I put the dough in a pan and freeze it, and then pop it in the oven the day I need them?
Hi Ariadne! I’ve never tried baking this dough from the frozen state, but it’d definitely work! I’m just not sure of the bake time…
Great for littles to dunk in milk. Very easy and tasty recipe!
I’m so thrilled you enjoyed the recipe, Sally!
Really easy and delicious. My only question is that i cooked mine for 30 minutes and they are a beautiful golden brown but a little of the inside looks “underdone”. Is this because it’s a chewier cookie?
SO glad you enjoyed it, Mo! Yes, it’s definitely a chewier cookie, but there will also be some carry-over cooking once you remove them from the oven. So make sure you let them cool completely in the pan. :)
I fig. The extra 1/4 cup was for snacking…..
Haha! I like your style, Michelle!
Just wanted to check about the baking time. Isnt the 30 minutes little too much.
Yes, the recipe is correct as written. Bake the cookies for about 30 minutes or until they are still slightly underdone in the center.
These are perfection! I’ve made them twice this holiday season already. I love topping with Christmas M&Ms.
I’m so thrilled you’ve been enjoying the recipe, Lori! And I love that you are making them festive to match the season!
Love the idea. So simple but so original !
Thank you!
Hi Kelly! We enjoy your recipes very much! Question about this one…….not a big deal but in the ingredient list you call out for 2 1/4 cups of chocolate chips (divided) but the instructions only say to add 2 cups. Where does the remaining 1/4 cup come in?
Thanks, Mike! Apologies! That leftover 1/4 cup goes on the top before baking :) Updating the recipe now.
Question: What happens with the remaining 1/4 cup of chocolate chips? Also, these look amazing. I’m excited to try them!
Sorry! Forgot to add that. It goes on top before baking :)
Oh me oh my! These beauties are on my annual cookie list for giving. I’ll let you know; but they’re likely to be a success! Thank-you!
Excellent! I hope you enjoy the recipe, Sharon!