Chocolate Chip Cookie Sticks

Submitted by Nana Lee

"This may seem like a lot of work, and I have not made them yet. However, I would think you could cut them cross-wise BEFORE baking, and cut down the time in prep. Source: Better Homes and Gardens http://recipes.bhg.com"

 

• Ready In: 1hr 3mins
• Ingredients: 10
• Serves: 18

ingredients

• 1⁄2 cup butter, softened
• 1⁄2 cup shortening
• 1 cup packed brown sugar
• 1⁄2 cup granulated sugar
• 1⁄2 teaspoon baking soda
• 2 eggs
• 2 teaspoons vanilla
• 2 1⁄2 cups all-purpose flour
• 8 ounces coarsely chopped semisweet chocolate
• 1 1 cup pecans (filberts, optional) (optional) or 1 cup hazelnuts (filberts) (optional)

directions

1. Line a 13x9x2-inch baking pan with foil; set aside.
2. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds.
3. Add brown sugar, granulated sugar, and baking soda; beat until combined, scraping sides of bowl occasionally.
4. Beat in the eggs and vanilla until combined.
5. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
6. Stir in chocolate and, if desired, nuts. Press dough evenly into the prepared pan.
7. Bake in a 375°F oven for 22 to 25 minutes or until golden brown and center is set. Cool in pan on a wire rack 1 hour.
8. Preheat oven to 325°F.
9. Holding securely to foil lining, gently remove cookies from pan and place on a cutting board, leaving cookies on foil lining.
10. Cut crosswise into 9x1/2-inch slices. Place slices, cut side down, about 1 inch apart on an ungreased cookie sheet.
11. 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.

12. Make-Ahead Tip:

13. Bake cookies as directed; cool completely. Place in a freezer container or bag and freeze for up to 3 months.
14. Before serving, thaw for 15 minutes.