No-Butter Double Chocolate Cookie Sticks

I don’t know what it is. There’s just something about these double chocolate cookie sticks. That keeps everyone coming back to the cookie jar for more. EVERYONE.

Okay. I have an inkling as to what it is. But still. This isn’t the typa recipe that would usually be at the top of my favorite desserts list. I mean, it’s not like these no-butter chocolate sticks are soft and gooey. They’re actually pretty dry and crumbly. BUT. There’s something to be said about the dryness of these bars that’s seriously enticing. Really. These cookie sticks are addictive. I’ll try to explain further.

When I say these double chocolate sticks are dry, I mean it in a good way. I mean it in a sophisticated and grown-up and perfect-tea-accompaniment way.

I don’t mean that when you bite into one of these cookie sticks you should prepare for a mouthful of crumbly, dry brittleness. I mean they’re tender, but not light and melt-in-your-mouth. I mean they’re hefty and dense and hearty and rich and more stick-to-your-teeth than melt-on-your-tongue.

They’ve got bite to them, these no-butter double chocolate cookie sticks.

Ugh, I’m doing an awful job here explaining what makes these bars so addictive. How about just take my word for it. Cuz I clearly can’t put it into words.

And just know. Just know how quick and easy these double chocolate cookie sticks are to make.

Even easier than basic cookies.

Because:

• No-butter means no creaming and no machines. Just one bowl and one spatula. Dry ingredients right on top of wet. A quick stirring. It’s a dough that literally comes together in under five minutes.

• You don’t have to bother with shaping individual cookies. Simply divide the dough into two and spread those two pieces into logs.

• There’s no double-baking here like with biscotti. The logs get baked in twenty minutes, at which point they’re ready to be sliced up and consumed.

And the flavor. These no-butter chocolate cookie sticks are rich. They’re full of deep chocolate flavor thanks to a generous amount of cocoa powder. And a generous amount of chocolate chunks.

Or chocolate chips. But I prefer chunks, as mentioned in every recipe containing chocolate on this blog ever.

A combination of white sugar and brown sugar, plus liberal oil and a large egg yield a perfect balance of crunchiness to tenderness to heftiness to moistness to lightness.

And another thing. You can customize these double chocolate sticks. If you want them more soft and tender, bake them for eighteen minutes. If you want them more crispy and crunchy, bake them for twenty-two minutes. And if you want them somewhere in between, bake them for twenty minutes, as I did for the bars depicted here.

Deep and rich. Quick and easy. Dairy-free and indulgent. Addictive and stick-to-your-teeth. Hearty and hefty. Your choice of tender or crispy.

No-butter double chocolate cookie sticks — why am I so obsessed with you kidding I know why.

No-Butter Double Chocolate Cookie Sticks

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Yield: about 24 cookie sticks

3/4 cup oil (canola, vegetable, melted coconut)
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 large egg
1 1/2 teaspoons vanilla extract
1 1/2 cups flour
3/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chocolate chips/chunks

1. Preheat oven to 350 F. Line a large baking sheet with parchment paper.

2. In a large bowl, vigorously whisk together the oil, sugars, egg, and vanilla extract until smooth.

3. Pour the flour, cocoa powder, baking soda, and salt over the wet ingredients and stir everything together until just combined. Mix in chocolate chips last.

4. Divide dough into two and spread into two logs about 3” wide, spaced out on baking sheet. Bake for 18 minutes for softer sticks and 22 minutes for crunchier sticks. Let logs cool for 15 minutes before slicing into sticks of desired width.