Chocolate Chip Cookie Sticks
With biscotti-like texture, this twice-baked version of America's popular cookie is perfect to dunk in coffee, tea, hot cocoa, or milk.
Prep Time:
35 mins
Total Time:
2 hrs 3 mins
Servings:
Makes 18.
Ingredients
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1/2 cup butter, softened
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1/2 cup shortening
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1 cup packed brown sugar
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1/2 cup granulated sugar
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1/2 teaspoon baking soda
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2 eggs
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2 teaspoons vanilla
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2-1/2 cups all-purpose flour
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8 ounces coarsely chopped semisweet chocolate
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1 cup chopped walnuts, pecans, hazelnuts (filberts) (optional)
Directions
1.
Line a 13x9x2-inch baking pan with foil; set aside. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, and baking soda; beat until combined, scraping sides of bowl occassionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in chocolate and, if desired, nuts. Press dough evenly into the prepared pan.
2.
Bake in a 375 degree F oven for 22 to 25 minutes or until golden brown and center is set. Cool in pan on a wire rack 1 hour.
3.
Preheat oven to 325 degrees F. Holding securely to foil lining, gently remove cookies from pan and place on a cutting board, leaving cookies on foil lining. Cut crosswise into 9x1/2-inch slices. Place slices, cut side down, about 1 inch apart on an ungreased cookie sheet. Bake for 6 to 8 minutes or until cut edges are crispy. Carefully transfer cookies to wire rack (cookies will be tender). Cool. Makes 18.
Make-Ahead Tip
Bake cookies as directed; cool completely. Place in a freezer container or bag and freeze for up to 3 months. Before serving, thaw for 15 minutes.
Nutrition information
Calories 333, Total Fat 20 g, Saturated Fat 8 g, Cholesterol 37 mg, Sodium 98 mg, Carbohydrate 39 g, Fiber 2 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet
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