Prepare to embark on a decadent chocolate journey that will transform your ordinary baking experience into an extraordinary culinary adventure! These Double Chocolate Cookie Sticks are not just cookies—they're a symphony of rich, velvety chocolate that promises to tantalize your taste buds and leave you craving more. Whether you're a chocolate lover, a baking enthusiast, or simply someone who appreciates a moment of pure indulgence, these cookie sticks are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 cookie sticks
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add the eggs one at a time, mixing thoroughly after each addition. Pour in the vanilla extract and mix until well combined.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Fold in the chocolate chips using a spatula, distributing them evenly throughout the dough.
- Divide the dough into 24 equal portions. Shape each portion into a long, rectangular stick about 4-5 inches long and 1 inch wide on the prepared baking sheets.
- Leave about 2 inches of space between each cookie stick to allow for spreading during baking.
- Bake in the preheated oven for 18-20 minutes, or until the edges are set and the centers are slightly soft.
- Remove from the oven and let the cookie sticks cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- For best texture, store the cooled cookie sticks in an airtight container at room temperature for up to 5 days.
Tips
- Temperature Matters: Ensure your butter is softened, not melted. Room temperature butter creates the perfect creamy base for your cookie dough.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense cookies.
- Uniform Sizing: Use a kitchen scale or measuring tool to create equally sized cookie sticks for consistent baking.
- Chocolate Chip Selection: For an extra luxurious touch, use high-quality chocolate chips or even mix different types of chocolate.
- Cooling is Crucial: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set and prevents breaking.
- Storage Tip: Store in an airtight container with a slice of bread to maintain moisture and softness.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 2g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
