Recipes and Cooking Chocolate Chip Cookie Sticks 3.4 (5) 1 Review With biscotti-like texture, this twice-baked version of America's popular cookie is perfect to dunk in coffee, tea, hot cocoa, or milk. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Cool Time: 1 hrs Bake Time: 22 mins Total Time: 1 hrs 57 mins Servings: 18 Jump to Nutrition Facts Ingredients ½ cup butter, softened ½ cup shortening 1 cup packed brown sugar ½ cup granulated sugar ½ teaspoon baking soda 2 eggs 2 teaspoon vanilla 2 ½ cup all-purpose flour 8 ounce coarsely chopped semisweet chocolate 1 cup chopped walnuts, pecans, hazelnuts (filberts) (optional) Directions Line a 13x9x2-inch baking pan with foil or parchment paper; set aside. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, and baking soda; beat until combined, scraping sides of bowl occassionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in chocolate and, if desired, nuts. Press dough evenly into the prepared pan. Bake in a 375 degree F oven for 22 to 25 minutes or until golden brown and center is set. Cool in pan on a wire rack 1 hour. Preheat oven to 325 degrees F. Holding securely to foil lining, gently remove cookies from pan and place on a cutting board, leaving cookies on foil lining. Cut crosswise into 9x1/2-inch slices. Place slices, cut side down, about 1 inch apart on an ungreased cookie sheet. 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. Make-Ahead Tip: Bake cookies as directed; cool completely. Place in a freezer container or bag and freeze for up to 3 months. Before serving, thaw for 15 minutes. Rate it Print Nutrition Facts (per serving) 333 Calories 20g Fat 39g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Calories 333 % Daily Value * Total Fat 20g 26% Saturated Fat 8g 40% Cholesterol 37mg 12% Sodium 98mg 4% Total Carbohydrate 39g 14% Protein 4g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.