Crunchy chocolate chip sugar cookie sticks, sprinkled with turbinado sugar and dipped in chocolate and sprinkles. A fun new way to eat cookies.
I’m a huge fan of finding alternative ways to eat chocolate chip cookies. In the past, this has primarily just meant eating uncooked cookie dough (or edible cookie dough) or making something delicious out of raw cookie dough and just calling it a day, but recently I’ve been experimenting with different ways to actually bake the cookies.
These cookie sticks (don’t they kind of look like cookie fries, at least a little bit? I think that’s because of the container I used to display them) were inspired by the ever-popular chocolate dipped pretzel sticks that I’ve been seeing all over Pinterest recently.
I wanted to create something that would replicate the crunch and chocolate/sprinkle-covered goodness of these pretzels, but with a slightly slighter vehicle.
Developing a cookie that held its shape to still be (mostly) round after baking was a bit of a challenge and took a few attempts, but (finally) the recipe is complete.
While these cookies slightly flatten on the bottom as they bake (make sure you freeze them as instructed before baking, or they could flatten far too much) they do a good job of maintaining a nice round shape, perfect for easy holding, and for dipping in a tall glass of milk.
I chose to roll them in turbinado sugar (large granules) before baking for an effect reminiscent of salt-sprinkled pretzels (since they were my inspiration for this recipe).
The end result is a perfectly crispy cookie sprinkled with sugar, partially cloaked in chocolate, and perfect for dipping in a cold glass of milk.
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- 1 cup butter softened to room temperature (226g)
- 3/4 cups sugar (150g)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 large egg yolk
- 2 2/3 cups flour (335g)
- 1 Tablespoon corn starch
- 1/2 cup mini chocolate chips (85g)
- 1/2 cup turbinado or coarse sugar, optional (100g)
- 8 oz melting chocolate I use Ghirardelli dark chocolate melting wafers (226g)
- 1/3 cup Sprinkles
- Preheat oven to 375F.
- In KitchenAid mixer or with electric hand-mixer beat your butter until well-creamed.
- Add sugar and beat together until light and fluffy.
- Stir in vanilla extract and salt, stirring until well-combined, and scrape down the sides of the bowl using a rubber spatula to ensure ingredients are well-incorporated.
- Add egg yolk and beat until combined (pausing again to scrape down sides of bowl).
- With mixer on medium-low speed, gradually add flour and corn starch until well-incorporated (you will definitely need to scrape down the sides and the bottom of the bowl several times for this, as the mixture is fairly dry and crumbs tend to settle at the bottom of the bowl) and dough begins to clump together.
- Stir in mini chocolate chips.
- Transfer dough to clean, lightly floured surface and use your hands to form it into a cohesive ball.
- Pour your sugar into a shallow dish (I used a plate for ease of rolling) and set nearby.
- Break off about 1 Tbsp of cookie dough and roll it into a tight, smooth ball.
- Lightly flour your hands and, using your palms (not your fingers or the sticks will be lumpy) gently roll the dough out until it is about 6" long.
- Briefly roll your cookie "stick" in the coarse sugar, and transfer to a parchment paper-lined cookie sheet. Make sure the stick is as straight as possible.
- Once you have filled up your cookie sheet (spacing cookies at least 1/2" apart), transfer to your freezer and freeze for 15 minutes.
- Bake at 375 for 14 minutes or until edges are beginning to turn golden brown (do not place any subsequent batches of dough on hot pans, or they will melt and spread).
- Allow cookies to cool completely before dipping in chocolate.
- Once cookies are cooled, prepare your chocolate by melting according to package directions.
- You can now either use a spoon to pour chocolate over half of the cookie, or if you have a small glass you can transfer the chocolate to the glass and dip the cookie sticks directly into the glass.
- Transfer to wax-paper lined cookie sheet or cooling rack with wax paper underneath (for easy clean up) and immediately cover with sprinkles.
- Allow chocolate to cool and harden before serving.