The chocolate chip sticks you love all year round now have a rival: this easy Pesach version.
A Note from BCP: All year round, our 9×13 chocolate chip sticks are super popular. They take literally minutes to make and loved by all. When Chantzy Weinstein told us that Faigy Murray made a Pesach chocolate chip stick that was the best of the best, we knew it deserved to be shared with the world over here.
What’s the difference between these and our Pesach Chocolate Chip Squares? The squares are softer, more like a blondie, and almond-flour based. These sticks are crispier and more like a cookie, that’s due to the potato starch. – BCP
Now, let’s hear from Faigy:
I am all for making recipes quick and easy–and then taking those recipes and making them even easier. When it comes to Pesach desserts, I stick to what my family likes and that’s simple but delicious baked goods. Every year, I make batches and batches of chocolate chip cookies. Last year, as I was planning my menu, while I was very much looking forward to all my cooking as I love the kitchen, I was not looking forward to shaping dozens and dozens of cookies.
But then I had an aha moment! What if I played around with the recipe to make it work for chocolate chip sticks? They take so much quicker to make and my boys love the gooey insides of my yearly Chametz chocolate chip sticks. Win win. I set about testing the recipe and wadya know?! Pesach chocolate chip sticks were born!!
I lost count of how many batches I made but I’m ok with that because they are so incredibly easy!
It’s not surprising that this recipe went viral! So many people were so grateful for a delicious and easy and NON Gebrokts Pesach dessert! Make it fancy. Serve it warm with a scoop of ice cream! Happy baking! – Faigy
In a 9×13 pan,
combine all ingredients.
Press cookie dough into the 9×13 pan.
Bake for 20-25 minutes.
Slice while warm.
A bonus tip from Chantzy if you’re making these in bulk:
You can easily double this recipe in one bowl. Bake the cookie dough in two parchment-lined 9×13 pans. But don’t freeze them in two pans! Rather, once they’re cooled, lift the sticks from one pan with the parchment paper, and place them on top of the other batch. Now you have 2 layers of chocolate chip sticks in one pan. Then, place in a challah bag like we showed in this post.
Pesach Chocolate Chip Sticks
Ingredients
- ½ cup oil
- ½ cup brown sugar
- ½ cup white sugar
- 1 tsp vanilla extract or vanilla sugar
- 1 egg
- 1 cup almond flour
- 1 cup potato starch
- ½ tsp baking soda
- Handful chocolate chips (about ¼ cup)
Instructions
- Preheat oven to 350°F
- In a 9×13 pan, combine all ingredients.
- Press cookie dough into the 9×13 pan.
- Bake for 20-25 minutes. Slice while warm.
Notes
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