Chocolate-Dipped Cookie Sticks

Name: Chocolate-Dipped Cookie Sticks
Total time: 1 h 25 min
Yield: 26 - 28 serving(s)
Ingredients: 1 c. all-purpose flour, plus more for dusting; 1/4 tsp. baking powder; 1/4 tsp. kosher salt; 5 tbsp. sugar; 4 tbsp. unsalted butter, melted; 2 tbsp. whole milk; 1 large egg yolk; 1/2 tsp. pure vanilla extract; 4 oz. dark chocolate, finely chopped; 1/4 c. roasted almonds, finely chopped; 3/4 c. white chocolate chips; 1 tsp. coconut oil; Red and white nonpareils, for decorating

Who said cookies have to be round?

By Joy ChoPublished: Dec 1, 2023

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mike garten

Yields:

26 - 28 serving(s)

Total Time:

1 hr 25 mins

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Inspired by Pocky, the iconic Japanese packaged snack, these crunchy sticks prove that cookies come in all shapes and sizes. They’re as fun to make as they are to munch on: Gently roll the dough into long sticks, bake until lightly golden, and then use a tall glass to dip them into melted chocolate (dark or white, you decide!).

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Ingredients

For cookie sticks

1 cup
all-purpose flour, plus more for dusting
1/4 tsp.
baking powder
1/4 tsp.
kosher salt
5 Tbsp.
sugar
4 Tbsp.
unsalted butter, melted
2 Tbsp.
whole milk
1
large egg yolk
1/2 tsp.
pure vanilla extract

For coating

4 oz.
dark chocolate, finely chopped
1/4 cup
roasted almonds, finely chopped
3/4 cup
white chocolate chips
1 tsp.
coconut oil
Red and white nonpareils, for decorating

Directions

1. Step 1Heat oven to 350°F. Line 2 baking sheets with parchment paper. In medium bowl, whisk together flour, baking powder and salt. In second medium bowl, whisk together sugar, butter, milk, yolk and vanilla; fold into dry ingredients until combined and dough comes together.
2. Step 2Scoop 1/2-tablespoon portions of dough onto lightly floured surface and roll into 7-inch-long sticks (dough will initially be soft but will firm up as you work). Carefully arrange sticks on prepared sheets, spacing 1 in. apart. Bake, rotating positions of pans halfway through, until lightly golden and dry, 16 to 19 minutes.. Let cool 5 minutes on pans; transfer to wire racks to cool completely.
3. Step 3Line 2 baking sheets with parchment paper. In bowl, microwave dark chocolate in 20-second increments, stirring in between, until smooth and melted; transfer to tall heatproof glass. Dip one-fourth of sticks (6 or 7) in chocolate, leaving 11/2 inch. of 1 end of each uncovered (tilt measuring cup and spoon chocolate onto sticks as needed). Let excess chocolate drip off, gently scraping off excess with spoon if thick, then place on prepared baking sheet and sprinkle with chopped almonds. Repeat with another one-fourth of sticks.
4. Step 4In additional bowl, repeat melting with white chocolate, then stir in coconut oil; transfer to second tall heatproof glass. Repeat coating in 2 batches, sprinkling with nonpareils after dipping each batch.
5. Step 5Refrigerate all sticks until set, at least 15 minutes, then refrigerate in airtight container to prevent chocolate from melting.