Chocolate Chip Cookie Pops
A crispy chocolate chip cookie on a stick.
Servings: 2 dozen
- 1 cup shortening
- 1 cup sugar
- 1/2 cup powdered sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 2 1/4 cups flour
- 1 cup chocolate chips
Cream shortening, sugar and powdered sugar. Add eggs and vanilla and mix well.
Add salt and baking powder and mix well. Add flour and mix just until combined. Fold in chocolate chips.
Wrap dough tightly in plastic wrap, and chill in the refrigerator for 3-4 hours or overnight.
Roll chilled dough on a well floured surface, to ¼-inch thickness. Cut 2-inch circles (or other shapes).
Push sticks into the circle from the side toward the center. Carefully place cookie and stick on a lined baking sheet. (If desired, you can chill these in the freezer for 2-3 minutes to help them keep their shape.)
Bake at 375F for 13-15 minutes, until edges are sightly brown. Let cool for 2-3 minutes on the baking sheet, then use a pancake turner to carefully transfer cookies to a cooling rack. Do not pick up cookies by the stick until they have cooled completely.