Chocolate Chip Cookies On A Stick

Baking By Shelly4481 Updated 26 Apr 2009 , 1:14am by Shelly4481

Shelly4481 Posted 23 Apr 2009 , 7:37pm
post #1 of 6

My specialty is cakes but am spreading my wings and have been ask to do chocolate chip cookies on a stick with a small detail on it. Has anyone done this? Also do I bake with the stick in the cookie or bake then stick in as soon as it comes out of oven. I know this may seem like a dumb question for you experts but I want to make sure I do this right. I have done sugar cookies without sticks but the choc chip scares me a little. Please anyone have any advice. Also I would like to make them ahead and freeze, anyone done that? Thanks

5 replies
GeminiRJ Posted 24 Apr 2009 , 12:08pm
post #2 of 6

You'll get a variety of opinions on when to add the stick, and they are all right. I lay the stick on the cookie sheet, lay the cookie on top, and gently press the dough around the stick. Bake. Others like to add the stick as soon as the cookies come out of the oven. You'll get more cookies on a sheet, but I never liked the added step of handling the still hot cookies. Some like to bag the cookies and glue the stick to the bag. Experience will tell you which method you prefer.

I freeze the naked cookies all the time, but because I use a glace icing that doesn't like getting cold, I don't freeze decorated cookies. Other decorators have had success when freezing cookies decorated in RI and fondant, though.

The only hint I woud add is that I would use mini-chips instead of the regular chocolate chips. You'll have a much easier time with the sticks, I think.

Shelly4481 Posted 24 Apr 2009 , 1:51pm
post #3 of 6

Thanks for replying. I was thinking the same about the mini chips, wouldn't be so bulky. I think I will bake them ahead and stick in freezer and take out 3-4 days ahead and decorate. It is going to be a busy week, I also will have 2 weddings and 150 small monogram cookies to make, I think I will make the sugar cookies ahead too. How do the sugar cookies with RI defrost? Do they get wet from freezing and change the consistency on the frosting? Sorry for all the questions, I haven't frozen them with RI on them. I don't want to have to worry about that.

GeminiRJ Posted 24 Apr 2009 , 2:30pm
post #4 of 6
Quote:
Originally Posted by Shelly4481

Thanks for replying. I was thinking the same about the mini chips, wouldn't be so bulky. I think I will bake them ahead and stick in freezer and take out 3-4 days ahead and decorate. It is going to be a busy week, I also will have 2 weddings and 150 small monogram cookies to make, I think I will make the sugar cookies ahead too. How do the sugar cookies with RI defrost? Do they get wet from freezing and change the consistency on the frosting? Sorry for all the questions, I haven't frozen them with RI on them. I don't want to have to worry about that.




I don't use RI, so don't quote me on this. But I've read that when defrosting decorated cookies, you should let them fully defrost in the sealed container. There shouldn't be a problem with the consistency of the icing. I'm sure someone else who has experience with this will jump in and give you more reliable assurances, but I know that many decorators freeze iced cookies and have no problems with them.

CookiezNCupcakez Posted 25 Apr 2009 , 1:21am
post #5 of 6

Try using royal icing to glue the sticks to the back of the cookies... works like a charm for me and it proves to be a real time saver icon_biggrin.gif

Shelly4481 Posted 26 Apr 2009 , 1:14am
post #6 of 6

Thanks!! I am anxious to try all these suggestions to see what works for me for future orders.

Quote by @%username% on %date%

%body%