Chocolate Sticks

I warn you that no matter how many sticks you make, there won’t be any leftovers or any smell, because it’s VERY good!!! Even this dough, which I adapted from other recipes here on the blog, is perfect for making cookies of any shape. For those who cannot consume sugar, just use that powdered sweetener for culinary use in the same proportion as the sugar and it works just fine (I’ve already tested it) and you can also use diet chocolate.

I made a small recipe, which yielded about 40 6-centimeter-long sticks. If you want to make larger sticks or a larger quantity, you can double the recipe.

For the dough mix:

• 50g cold unsalted butter (1/4 stick). Remove from the refrigerator for 15 minutes before using.
• 120g flour (about 1 cup).
• 2 tablespoons full of corn starch (Maizena).
• 1 tablespoon of vanilla essence.
• 1/4 cup of sugar.
• 1 pinch of salt.

Mix everything with your hands until it turns into crumbs, even if the butter is cold, the heat from your hands will make it melt and mix with the other ingredients. If necessary, add water until it doesn’t stick to your hands (I only used 1 spoon, but if necessary, add more).

Dough ready, it’s time to shape it. To do this, remove pieces of dough, make snakes and cut to the desired size. It is important that the sticks are thin, about the thickness of a pencil, because in the oven they will become “fat”. Place them on a baking tray (no need to grease), I used parchment paper, but it is not necessary.Tip: Whenever you want to bake cookies, the ideal is a shallow pan, for better circulating heat. If you don’t have one, you can use the pan with the mouth down and use the bottom of it to bake, like I did.

Place in the preheated oven at 200º and pay VERY attention, every 3 minutes take a peek, you can open the oven and it won’t ruin anything, when the bottom of the cookies are golden, remove from the oven and let cool. The point when it comes out of the oven is this:

Once cold, dip in chocolate and refrigerate. I used hydrogenated chocolate that dries quickly, even outside the refrigerator, but if you have experience working with chocolate, use traditional milk or semi-sweet chocolate as it tastes better.