Chocolate Chip Cookie Sticks

  • Yield: 32 cookie sticks 1x


These cookie sticks have been modified for my high altitude kitchen which sits just below 7000 feet. If you’re making them at sea level, increase sugar to 1 1/2 cups and decrease vanilla extract to 2 teaspoons.


  • 1 cup unsalted butter, room temperature
  • 1 1/3 cups packed brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 2 3/4 cup all-purpose flour
  • 1 1/2 cups mini chocolate chips
  • 1 teaspoon coarse sea salt for sprinkling, optional


  1. Preheat the oven to 375F degrees. Line a 9×13-inch glass baking pan with tinfoil and set aside.
  2. In medium bowl, sift together flour, baking soda and salt; set aside.
  3. In the bowl of a stand mixer, beat butter and brown sugar until light and fluffy about 1-2 minutes. Add eggs and vanilla and beat 30 second scraping down the sides as needed. Stir in flour and mix just until combined. Fold in mini chocolate chips.
  4. Press dough into foil lined baking pan. Sprinkle with sea salt if using.
  5. Bake 22-25 minutes until cookies are light brown and center is set. Remove from oven and cool on baking rack for at least an hour or until completely cool.
  6. Reduce oven temperature to 325F degrees. Using the foil, lift cookies out of pan and transfer to a cutting board. Cut in half lengthwise and then cut crosswise into 1/2-inch sticks.
  7. Place cookies cut side down on an ungreased cookie sheet. Bake cook sticks about 15 minutes or until edges are dry. Remove from oven, and let cool on wire racks.