Chocolate Chip Sticks

Have you ever had to prepare a sweet treat at the last minute and were looking for something quick and easy? These elegant chocolate chip sticks are going to become your new best friend. While not truly biscotti, they look and taste like the real thing. Slim and crisp, with warm caramel bass notes, these cookies are filled with chocolate in every bite. No special equipment is required to make these cookies. They come together speedily using nothing fancier than a bowl and spoon. The recipe for this simple-to-make indulgence is from the The Kosher Palette: Easy and Elegant Modern Kosher Cooking, published by the Joseph Kushner Hebrew Academy.

Chocolate Chip Sticks

The list of ingredients for chocolate chip sticks include both white and brown sugar. You may ask yourself why do we need both? Can this recipe be further simplified? Not so fast. According to the meticulous bakers at King Arthur Four, besides adding wonderful flavor and color to baked goods, brown sugar is acidic and lowers pH — which is why you’ll often find recipes with brown sugar relying on baking soda for their leavening, as in this recipe. Low pH brown sugar + high pH baking soda = the reaction of leavening. If you use white sugar in place of brown, your cookies may spread less (or more, depending on the other ingredients in the recipe). Cake and muffins may not rise as well; or they may rise just fine, depending on their mixing technique . In short, using white granulated sugar in place of brown sugar will produce unpredictable results; sometimes substituting one for the other will work out just fine, and sometimes not so well. In addition, you’ll lose the wonderful caramelized flavor of brown sugar. White sugar and brown sugar contribute significantly in their own way to baking and it’s best not to take the unique properties of each one for granted.

These delectable confections are chocolate chip cookies’ tall, slim sisters. They are slightly delicate and fragile, but keep very well in an airtight container at room temperature. Just be sure to cool them completely before storing them.

Preheat the oven to 350 F. and line your baking sheet with parchment paper. (My baking sheet measures 15 X 21 inches) Assemble your ingredients. No special equipment is required. isn’t that refreshing? Combine the oil, white sugar and brown sugar  in a bowl and stir with a spoon. Add in the egg and vanilla. Combine the flour, baking soda and salt. Sir into the egg mixture and blend well. Fold in the chocolate chips.

Form the dough into two logs, 3-4 inches wide. Space them at least 3 inches apart on the parchment-lined baking sheet. These cookies spread when they bake. Bake for 25 minutes. Allow the cookie loaves to cool for 15 minutes. Remove each loaf carefully from the baking sheet one at a time and slice each loaf into 1/2 inch slices on a diagonal. Allow the cookies to completely cool and store in an airtight container at room temperature. No double baking required!

Print Recipe

Chocolate Chip Sticks

Cookies, Cakes, Pies and Desserts

By Kosher Palette: Easy and Elegant Modern Kosher Cooking – Serves: 24

Prep Time: 10 minutes – Cooking Time: 25 minutes – Total Time: 35 minutes

Slim and crisp, with warm caramel overtones, these cookies are filled with chocolate in every bite.

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg, lightly beaten
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chocolate chips

Instructions

1

Preheat the oven to 350 F. Line baking sheet(s) with parchment paper. I used a 15 X 21 inch baking sheet. If your baking sheet is smaller, use 2 baking sheets.

2

In a large bowl, combine the oil and sugars. Mix well. Add the egg and vanilla (beating slightly with a fork before adding).

3

Combine the flour, baking soda and salt in a medium bowl.

4

Add the flour mixture to the oil, sugar and egg mixture. Fold in the chocolate chips. Using a spoon blend everything together until a smooth dough forms.

5

Divide the dough into two and shape on the baking sheet(s) into two logs, 3-4 inches wide.

6

Bake for 25 minutes. Remove from the oven and allow the loaves to cool for 15 minutes.

7

Carefully remove a cookie loaf one at a time from the baking sheet, supporting it from underneath with your hands. Place on a cutting board and cut diagonally into slices 1/2 inch wide. Repeat with the other cookie loaf. When moving the sliced cookies, support the cookies with a spatula to prevent them from breaking in transit. Allow the slices to completely cool. Pack them in an airtight container.

Notes

Measure the flour by spooning it into a measuring cup and leveling it off with a straight edge.