I’m obsessed with this dessert lately. It’s so easy and so good! This dessert is basically a chocolate chip cookie stick, but I added cocoa to the dough and used white chocolate chips in place of semi-sweet. These sticks are soft and chewy on the inside and crispy outside. Once you mix up the dairy free dough, divide in half and shape each half into a long strip and bake. After 5 minutes of cooling, slice the cookies into 12 pieces and allow to cool completely. I know I mention using a stand mixer, but these can also be made by hand. Just mix everything in a large bowl. There is nothing better than a quick and easy dessert to throw together at the last minute! These cookie sticks also freeze very well!
This recipe happened by accident. I was trying to make my favorite chocolate chip cookies for my sisters birthday. They happen to be her favorite too. The recipe calls for a package of vanilla pudding mix. I started putting the recipe together and went to the pantry to grab a pudding mix from my stash…my empty stash! I was all out of vanilla-my options were lemon or pumpkin spice pudding mix. If I were baking for my mom, I would have grabbed lemon. My sister is not a lemon fan though, so I went for the pumpkin and hoped for the best.
In the bowl on an electric stand mixer fitted with the paddle attachment, beat the margarine with the sugars and vanilla extract until smooth.
Add in the eggs, one at a time, and mix until combined.
Mix in the flour, pudding mix, baking soda, and salt, and mix until combined.
Add in the chocolate chips and mix just until combined, trying not to break up the chips.
Using a 1½ Tbs. size cookie scoop or spoon, scoop cookie dough onto parchment lined cookie sheet and bake for 8-11 minutes until edges are lightly browned. Remove from oven and let cookies cool on baking sheet to firm up a bit. Enjoy!
I have a confession to make. I don’t challenge myself enough in the kitchen. I love experimenting, but with two young kids around, I just don’t want my kitchen adventures to fail. I don’t have a lot of time to waste! and while I love participating in the Kosher Connection link-up (a group of bloggers that share a recipe each month with the same theme), I often find myself skipping them. Sometimes I run out of time, but mostly, the theme is too hard! This month’s theme is smoked or smoky food. I was determined to share a smoked or smoky dessert!
I have never come across a smoked dessert before. The first thing that came to mind was smoked salt. I could make chocolate chip cookies with smoked sea salt. My problem was, I don’t have any smoked salt. I did a little research and discovered that it’s actually quite pricey, but I could make my own with some wood chips on the grill. Perfect, except I don’t have any wood chips handy either. It would be so much fun for me to experiment with smoking salt, but again, I don’t have time to run around searching for ingredients and other supplies. I needed a more accessible recipe, with easy to find ingredients. After lots of internet browsing I came across a comment somewhere that recommended adding liquid smoke to your favorite chocolate chip cookie recipe. I knew I had to try it! Liquid smoke is easy to find; I have seen it countless times and was always tempted to buy it, but never knew what I would do with it. This was my chance!
I decided to use oil instead of margarine in this recipe because I know a lot of people prefer to bake with oil over margarine and I wanted to keep these cookies dairy free. I bought a hickory flavored liquid smoke and replaced some of the vanilla extract with it. It’s extremely concentrated, a little bit goes a long way! These cookies are a perfect dessert for a summer barbecue and that’s exciting because most desserts associated with barbecue are smores and fruit. It’s fun to mix it up and offer something new. The smokiness in these cookies really compliment the sweetness of the chocolate chips. I love the intensity and rich background flavor the liquid smoke offers. These are definitely not your average chocolate chip cookie!