Chocolate Chip Cookies on a Stick
E.B. has been reading this blog for a very long time. About a week ago, she tweeted me asking advice about cookie pops for an upcoming birthday party. I had never made them, but had always wanted to – for no particular reason except that they’re cookies. On a stick.
And so we made some! For research purposes, obviously. I poked around the internet to see what other people were doing, and not being quite up for a full-on icing art project, I decided to just make chocolate chip cookies, stick wooden Popsicle sticks into the dough before they baked, and see what happened. Guess what? Cookies on a stick! Easy. It appears you can bake any cookie on a stick. Drop or other soft-doughed cookies, anyway – I’m not sure how you’d jam a stick into a rolled and cut-out cookie, unless you made the dough thicker than you normally would. To make perfectly round cookies for decorating, I’d roll sugar dough into balls, poke in the stick, then flatten them with the bottom of a glass. But to be honest, I’m not sure I’d bother with anything but crispy-edged, chewy-middled chocolate chip cookies on my sticks.
Tonight, Ben called from across the street to ask if I might have twenty-seven leftover cookie pops for him to bring to his class for his birthday tomorrow. Er, no. Guess what we did tonight?
Rather than go with my lower fat version, I went with the recipe on the back of the Chipits bag, tweaking it just a bit. I may have eaten some of the dough.
Good luck with the birthday party, E.B.!
Chocolate Chip Cookies on a Stick
3/4 cup butter, softened
1/4 cup canola or mild olive oil
1 cup packed brown sugar
1/2 cup sugar
2 large eggs
2 tsp. vanilla
2 1/4 cups flour (half all-purpose, half whole wheat)
1 tsp. baking soda
pinch salt
2 cups semi-sweet chocolate chips3 dozen wooden Popsicle or stir sticks
Preheat oven to 350F.
In a large bowl, beat the butter, oil and sugars until well blended and starting to get fluffy. Add the eggs and vanilla and beat again. Add the flour, baking soda and salt and beat until almost combined; add the chocolate chips and stir just until blended.
Shape the dough into walnut-sized balls and place them on an ungreased baking sheet, allowing 2 inches between them. Stick a Popsicle stick into each, ensuring that the stick won’t interfere with the spreading of any of the other cookies.
Bake for 12-14 minutes, until golden around the edges but still soft in the middle. Let cool on the sheet for at least 10 minutes before transferring to a wire rack to cool completely. Makes about 3 dozen cookies.
January 24 2011 | cookies & squares | 20 Comments »
