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Chocolate Chip Cookie Sticks

yield: 12 4-inch cookies


  • 1/2 cup (1 stick // 4 ounces) unsalted butter, at room temperature
  • 1/2 cup (2 ounces) powdered sugar
  • 2 tablespoons (1 fluid ounce) honey
  • 1 teaspoon pure vanilla extract
  • 1 cup (5 ounces) all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1/2 cup (3 ounces) mini chocolate chips


  • Center a rack in the oven and preheat to 350 (F). Line the bottom of an 8-inch square pan with parchment paper. Lightly grease the edges of the pan to ensure that the cookies don't stick.
  • In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 1/2 cup unsalted butter, 1/2 cup powdered sugar, and 2 tablespoons honey. Beat on medium speed until fluffy, about 45 seconds. Add 1 teaspoon pure vanilla extract, and beat until combined. Add 1 cup all-purpose flour and 3/4 teaspoon kosher salt, and continue beating just until the flour has disappeared into the dough.
  • Remove the bowl from the mixer and use a rubber spatula to scrape down the sides. Sprinkle 1/2 cup mini chocolate chips over the batter and mix them into the dough by hand with the rubber spatula until evenly dispersed throughout.
  • Use the rubber spatula to scrape the dough into the center of the prepared pan and use an offset spatula to spread it across the pan to create an even layer. Transfer to the preheated oven and bake for 20 to 25 minutes, or until the edges start to lightly brown.
  • Transfer to a wire rack to cool for 15 minutes, before removing from pan and slicing. Serve warm for a chocolate chip cookie dough texture, and at room temperature for a shortbread effect. Enjoy!


Barely adapted from Sweet & Simple