All of the cookie sheets we have seem to warp in the oven at temperatures of 400F or above. So, the other day I went out to buy a new one. I should note that all of the cookie sheets we already have claim their thick construction will prevent warping. Cookie sheets are cheap enough, though, that I decided to head out and look for a nicer one. I found one that was substantially heavier and thicker than anything we have and was excited to head home and use it. That night, I used it in our oven at 425F and wouldn’t it figure that it warps after a few minutes in the oven. We just can’t seem to win. So, if anyone has recommendations for cookie sheets that won’t warp at high temps, we’re all ears!
In any event, this recipe was on the back of the cookie sheet wrapper. It looked like a fun variation on the chocolate chip cookie so I gave it a shot. Shane liked the end result, but I thought these were a pain to make so I probably won’t make them again anytime soon.
Chocolate Chip Cookie Sticks
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
3/4 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
Preheat oven to 350F. Prepare a cookie sheet with non-stick cooking spray.
Cream butter with both sugars in a mixing bowl. Add egg and vanilla; mix well. In a separate bowl, combine flour, baking soda and salt. Stir the flour mixture into the wet mixture.
Divide the dough in half. On prepared baking sheet, shape each half into 10 x 6 inch rectangles about 3 inches apart. Sprinkle each rectangle with 1/2 cup chocolate chips; press in lightly.
Bake 15-18 minutes or until a light golden brown. Cool 5 minutes. Cut with a serrated knife into 1-inch strips; cut each strip in half. Remove to wire rack to cool completely.
In a microwave safe bowl, melt remaining chocolate chips. Dip cookies halfway into melted chocolate. Place on wire rack over waxed paper to dry.
Makes 2 1/2 – 3 dozen cookie sticks.