Chocolate Chip Sticks
originally published in The Kosher Palette
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 cup oil
1 tsp vanilla extract
1/2 tsp baking soda
1 1/2 c flour
1/2 tsp salt
1 cup chocolate chips
Mix all ingredients by hand. Make 2 long logs and place on a parchment-lined baking sheet. Bake at 350 for 20-25 minutes. Cool slightly and cut into slices.
These are the greatest cookies, and we love that they don’t have margarine in them. I think I’ve made 10 batches in 4 weeks.
Thanks for the amazing recipe!!
10 batches?! That’s a whole lot of cookie sticks! And I totally understand why!
Have share this link with so many friends looking for a cookie to make without margarine. We have been making them for a while with spelt flour for my non-wheat eating granddaughter. Still a huge hit, and much better than any bought cookie!
So happy to hear!
Are these soft?
They’re chewy. I like my cookies crunchy so I bake them a little longer.
I loooove them chewy
That’s why I love them
Same!
I love those cookies ! ! I want to know if they can be Frozen as I want to make a batch for Xmas …
thank you
These freeze great!
I made them so many times in such a short time!!!
I love them crispy on the outside and chewy in the inside
I’m craving them right now but I’m fasting 😔 😉
So glad you like them!
The original recipe in Kosher Palette only calls for 1/2 cup chocolate chips. No wonder my first two batches had a ridiculous amount of chips in them.
Just found your site. Lauren asked if the recipe calls for 1 Cup chocolate chips or 1/2 Cup? What is the answer?
You can put in however much you like, it’s a matter of how much chocolate you like.
Can I refrigerate the dough overnight?
Yes
A friend of mine brought these over and they were fantastic. I’ve made then the last 2 weeks and they’ve been coming out lumpy. Has anyone else had this problem? How do I fix it?
I’ve never had anyone tell me that, I can’t imagine how that could happen.
Maybe you didn’t mix it well, just a thought! these are really tasty and dilish!
GREAT IDEA, LIKED IT
These are amazing! The past few times I’ve made them, the batter has been very crumbly when I mix by hand or with a mixer. Would it help if I first blended the eggs and oil and then add everything else?
My 4th batch. This time I mixed oil,sugars vanilla and egg before I added the dry ingredients . This batch was the easiest to form.
A wonderful recipe! Thank you.
Great!
Hi! Can you make these with almond flour for pesach and it will still bake as long and come out the same?
Unfortunately you can not substitute almond flour for regular flour 1:1.