Crispy Cookie Sticks

Instructions:

1. Cream the softened butter and sugar until the mixture is pale and fluffy. Beat in the vanilla extract.
2. Gradually stir in the flour and salt until a soft dough forms, then fold in the mini chocolate chips by hand to avoid overworking the gluten.
3. Line a 9x13 inch pan with parchment paper. Press the dough evenly into the bottom of the pan using a spatula or the bottom of a glass until it reaches a uniform thickness.
4. Place the pan in the refrigerator for at least 60 minutes until the dough feels firm to the touch.
5. Preheat oven to 350°F (175°C). Using a pizza cutter, slice the chilled dough into 18-24 equal strips.
6. Bake for 10-12 minutes, or until the edges are just barely golden brown. Let them cool completely in the pan to ensure they fully harden.
7. Melt the chocolate and coconut oil together using a double boiler or in 30-second microwave bursts.
8. Dip each cookie stick three-quarters of the way into the chocolate, lift to let excess drip, add optional toppings, and place on parchment paper until set.