Dare I declare these as my new favorite chocolate chip cookie? I just might. It’s a basic recipe, that’s for sure, but cutting these chocolate chip cookie bars into Chocolate Chip Cookie Sticks makes them brand new to me. And I must tell you, cookie sticks are PERFECT for dunking into your coffee or tea. For reals.
We need to talk about Elf on the Shelf. To all you Moms that stage your Elf to get into mischeif overnight and then share it on Pinterest and Facebook, for the love it all: STOP. Just stop it. You’re making the rest of us look bad. And feel guilty because we can barely remember to move the damn things let alone have it go fishing in the toilet or have a marshmallow fight with Barbie. It’s seriously my most dreaded part of the holidays. Who’s idea was it anyway? Because I’d like to call whomever started this charade and give them a piece of my mind. Moving the Elf EVERY SINGLE NIGHT? WTF? I just can’t. I curse myself for ever starting the tradition.
I wait until the very last minute to pull those creepy elves out. Oh yes, we have two. Why do we have two you ask? Because my dumb ass lost the first one a few years ago and in a total panic, I sent my mom out to get us a replacement. My oldest son then found the first one, buried deep in a closet, wrapped up in a paper bag no less, in the middle of the summer. It couldn’t get any worse. On the fly I concocted some lame story about how it must be his younger brothers and it was just sleeping. By the grace of the higher powers, he bought it. So now we have two. And I despise them both.
As the holiday season rolls around, I pray my boys will forget about the Elves. And yet each year they both start asking around Thanksgiving when the Elves will come. I do my best to procrastinate as long as I can but at some point I break down and pull the damned things out. I swore to myself that I would be smarter about it this year. I’ve set a reoccurring timer on my phone to help me remember each night to move them. And anytime I see a round up of “Cute Elf on the Shelf Ideas” or “30 Kinds of Mischief for Elves”, I’m turning my head. I refuse to look. There will be no antics occurring at Casa de Mountain Mama. No pooping Hershey kisses, no snow angels in the flour and the Elves will certainly not be hang gliding through my living room. Nope. They’ll rotate from the coffee table, to the kitchen table, to the mantle and then to the bookshelf. They’ll be kept high enough so Nacho, our mischievous pup, can’t eat them but that is it. And it will take everything I have to get through the next 19 days.
So now that I’ve just bah-humbuged all over your Saturday morning, let me make it up to you in the way of butter and sugar. Because these Chocolate Chip Cookie Sticks are everything. Because for as much as I detest tiny elves, I love holiday baking and want to share all the sugary love with you. Holiday baking and sharing it with anyone that will take it is truly the highlight of my December. Baking cookies and treats to give out to friends and neighbors, homemade food gifts for the kids teachers….. I love all of it! And I equally love that I always have a stash of something homemade and sweet hiding in my freezer. Because let’s be real: creepy elves + the stress of the holidays in general = increased consumption of all things chocolate. And whiskey.
This is a basic chocolate chip cookie recipe baked into a 9×13 baking dish and then cut into sticks once they’re cool and then baked again for a short time. I sprinkled mine with a touch of sea salt because hello! all things sweet and salty are where it’s at but do what you like here. No salt will work too. Try dunking these into your coffee or tea for a mid afternoon snack. Or whiskey- I won’t tell.
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
- Preheat the oven to 375F degrees. Line a 9x13-inch glass baking pan with tinfoil and set aside.
- In medium bowl, sift together flour, baking soda and salt; set aside.
- 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.
- Press dough into foil lined baking pan. Sprinkle with sea salt if using.
- 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.
- 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.
- 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.