This classic favorite cookie just got a whole lot easier. Make chocolate chip sticks now in minutes.
In the days before kosher cookbooks were gorgeous coffee table books, we cooked from those basic spiral cookbooks. And then The Kosher Palette started the chain that changed the kosher cookbook scene forever! (Fun fact: Susie Fishbein was one of its editors).
Perhaps one of the most popular recipes in that cookbook is the Chocolate Chip Sticks. Since that recipe has gone from friend to friend for years, we figured we could make it even simpler by dumping everything directly in a 9×13 inch pan and saving ourselves the step of forming it into logs (as the original recipe instructs). Some slight adaptations with flour and baking time and we present to you the 9×13 chocolate chip sticks.
Mix the sugars, egg, and oil directly in the 9×13 pan. Add remaining ingredients
and mix together. Once mixed, press the dough into the pan.
Cut into 18 bars while still warm.
Let cool completely before breaking into sticks.
Chocolate Chip Sticks
Ingredients
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- ½ cup oil
- 1 tsp vanilla extract
- ½ tsp baking soda
- 1 ¼ cup flour
- ½ tsp salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F.
- Mix the sugars, egg, and oil directly in the 9×13 pan. Add remaining ingredients and mix together. We found it easiest to do this with a gloved hand.
- Once mixed, press the dough into the pan. Bake for 25-30 minutes or until edges are crispy. Cut into 18 bars while still warm. Let cool completely before breaking into sticks.
These chocolate chip sticks are so versatile, you can really make them your own. A couple of our readers shared the variations they made:
- Rivki Rabinowitz swapped the sugar for coconut sugar and swapped half the oil for applesauce.
- Chaya Shifra Sadoff cut the sugar a bit by swapping the sugar for 1/2 cup turbinado sugar and 3 Tbsp coconut sugar. She used a chopped chocolate bar instead of chocolate chips.
- Sarah K. made a trail mix version by adding different nuts, raisins, and craisins to the mix in addition to chocolate chips.
Yum! This is memories for me- my mother used to bake these every single shabbos. Most times the old simple recipes are the best ones…
totally yummy!!!!!
love the 9×13 life series
No mixer at all for entire recipe??
No mixer!
My 9 year old bakes when she get home from school on Friday. No mess-so easy-had them this Shabbos!! A big hit!!
I used coconut oil and coconut sugar to make a bit of a healthier version. It isn’t overly coconutty but gives just a hint of it. My kids gobble it up every time!
You completely replaced both sugars for coconut and it was fine??
insane insane!!! did the alterations with coconut oil it’s awesome! wanna thank you just discovered your site. been following you on insta for a while..
If I plan on freezing immediately, should I cut them before or after ? Thanks
Cut them before.
So yum!! Thanks for this awesome recipe. I always like having baked goods for Shabbos and when I’m too tired or only have one egg left this is my go to! I do however add a little more flour 🙂 thank you!
I substituted some of the flour with oatmeal and it came out great. I did 1 cup flour and 1/4 c oatmeal
This recipe is heavenly! It’s a huge hit and super easy to make! Thank you!
I just made with cinnamon instead of choc chips and just swirled it in and it’s amazing
I added coffee to the batter and mixed it in and was incredible! I’ve also cut back sugar And
Used stevia and coconut sugar!
Yum! how much coffee? and how much did you cut back on sugar?
thanks to everyone for making this so easy!
Should I spray the pan before adding all ingredients? It doesn’t stick to the pan?
I made these for mishloach manos. They are so good. Thanks for the recipe!
I used half white chips
I made these in a Pyrex 9 x 13 and found I had to double the recipe for it to fit in the pan. Did I do something wrong?
Have a vegan guest coming- has anyone ever substituted the egg with a flax seed egg?or any other vegan replacement for the egg? Thank you!
Not sure why but mine did not rise well. Came out low and oily. Any ideas
Mine came out low and oily. Any Ideas why
this looks like a deep lasagne pan. can i use a regular lasagne pan or a non didposable 9 x 13 pan. and why is the print so small
Easiest ever and so, so good. Takes max 10 minutes to prep.
I added the O’ Henry Bar topping from a different recipe, and that took it over the top – and looked so beautiful!
Love this! Since there are only 2 of us home now, this makes a nice amount without leftovers for days. Thanks!
I quadrupled the recipe an filled 6 square pans with the batter. It’s a perfect gift size.
Really good! Make sure to flatten out really well and bake for just the right amount of time.
How can I make this into a chocolate cookie stick
Replace 1/4 flour with cocoa. I do this and use peanut butter chips.
Our favorite 9×13 recipe by far! I’ve been making it for all our friends’ simchos/kidushim. Line up as many pans as you need across the counter and measure one ingredient at a time, repeating in each pan. It’s the fastest way to even quadruple the recipe!
great recipe but make about half 9×13
What type of oil is used in this recipe?
Has anyone found that this recipe browns much quicker and seems done after 15-20 minutes? I have a standard oven but sometimes it just looks over baked… any recommendations?
I make the original recipe and double and press the entire batter in a cookie sheet, filling the whole pan and bake for 22 min. I find this way tastes like the original cookie sticks more than this recipe with the ease of not making logs