Homemade Pocky Recipe (2024)

I haven't made these, but the shortening would do two interrelated things. First, it makes the chocolate set without going through the work of tempering it. If you just melt chocolate and wait for it to cool without tempering it, it doesn't set as it was before. Second, it makes it melt at a temperature closer to that of the human mouth, making for a more luxurious melts-in-your-mouth (literally) feeling, rather than a crunchier, takes-a-little-chewing feeling.

Dave, you can sub in coconut oil instead of shortening it helps the chocolate harden.

See the note I added above- the extra milk will make the sticks more fragile. Run the machine, don't just pulse after adding ingredients (I know the directions say pulse- but don't be timid here!)

Is there a way to make the matcha glaze without white chocolate?

We made the strawberry glaze with a regular powdered sugar and lemon juice glaze and freeze dried strawberries we made into powder in the food processor instead of white chocolate.

You can use coconut oil instead if you prefer. In the case of white chocolate, sometimes it is very thick, depending on the brand, and the chocolate needs to be thinned to coat well. But the purpose when using dark and milk chocolate is to prevent "bloom"

Lovely! Dough WILL come together, have faith, add no liquid. I used a nice mild coconut oil with semisweet and white chocolates. Pulverized raspberries as well as chopped tiny, so pink with red raspberry sprinkles. Toasted pecans with dark chocolate. Chopped crystallized ginger with both white and dark. At the end I swirled the light and dark for marbeled pocky. All fantastic!

Lily's right, you just need to process it longer, until it comes together.You can't overwork this dough.

Just recently received some Strawberry Pocky Sticks from Tokyo (and other goodies!), very tasty! I'm looking forward to making these and I hope to make them this holiday season; if I do, I'll compare with the ones from Japan and give some feedback! Happy baking everyone!

These were fun to make! My advice? Let gravity work for you when dipping in chocolates and keep the spoon scraping action to a minimum.......or suffer the heartbreak of broken sticks. The dough is forgiving but the baked stick not so much.

Try running the machine a little longer. I used a stand mixer because I didn’t want to set up the food processor, and the dough came out perfect. I think you just need to mix it a little longer.

Do you think the dough can be piped instead of rolled for a neater appearance?

I made these adorable Pokey cookies at our annual cookie baking party. They are very time consuming but definitely worth it. Next time I would make them slightly longer so they can be displayed by standing them in a glass or vase.

Process longer, until it starts to clump together (it will!) and then knead a few times on the counter. Try a different brand of white chocolate- some are quite lumpy and hard to melt. I think I had good luck with Lindt. I liked the standard Ghiradelli 70% bars for dipping, or 60% if you prefer

Is the purpose of the shortening just to make the chocolate easier to dip? I'm wondering if that could be left out so as to avoid the trans fats.

Do I need a food processor? Can this be made with a stand mixer?

I've made these twice. Time consuming, but the results are stunning when paired with other more traditional shaped cookies on a plate or in a box. Before freezing I used my scraper straight edge to mold them into cleaner lines. Make sure you bake them more rather than less -- when slightly under baked they are much more susceptible to breakage.

Good, and the recipe works, especially if you read the notes I wanted to add that if you just use one kind of chocolate, the way I did anyway, you can cut the chocolate quantity by maybe half . And if you use pecans, chop them finally so they'll stick

I would say it's better to make the dough by hand with less milk so the biscuits aren't fragile. Additionaly this recipe wasn't clear to me for instance was it 250 degrees Fahrenheit or centigrade

Do these Pocky, pre-decorations, freeze well? Happy Holidays!

I’ve made this recipe twice now. Won’t be doing it again. Too many broken and not worth the time and effort. Must be a better way to do.

my advice is to stop stressing so much! This is a seriously easy and fun cookie to make with kids. from rolling out the dough, to picking the flavors and toppings. They were the most popular cookie in my cookie box. And stop trying to be perfect. They are better than pocky bc they aren't perfect.

Once you have the dough rolled out flat and chilled, just cut the strips with a pizza wheel and bake. My 6-year-old great granddaughter thought square pocky sticks were just fine. Now that I know the recipe works (used semi-sweet chocolate only, since that's what I had), I’ll have her help me next time—now that at last she can visit!

I loved these! Am a fan of pocky so this was a fun alternative that tasted surprisingly like the original (if not better). I added milk and didn't have any problems with the final result, but mine were also pretty thick. I'd make these again before I bought them from the store. (Plus if they're homemade then the calories don't count :P)

one last note. Mine were wonderfully round and even. How did I do it. Use a plastic pastry scrapper and once you've got it rolling use that - it smooths the dough out wonderfully. Then roll using the back base palm of you hand and roll forward very gradually spreading your fingers. ONLY ROLL IN ONE DIRECTION. Then lift and return to top of board. Seemed to work well.

So Having cooked them - interesting they don't come out smooth but as they get covered it's no problem. I found the white chco rather sickly but the dark dark choc very good. Looked impressive enjoyed making them. Worked as recipe.

I am a Brit and I have to say forget all mixing machines and do it by hand. I was nervous having read all the comments but quickly realised I could rub the sugar, butter and flour together by hand as usual and with a 30 sec kneading it came together easily - no added milk. It's in the fridge now - I'll post when cooked for update on taste and texture.

My daughter and I made these but felt we had to add extra milk (1/4 cup) and butter (another 1/2 stick) in order to make the dough workable. During the baking process, we also rolled the dough sticks over half way through so they would brown evenly on all sides.

This recipe didn't work out for me; the pocky was less rustic and more ugly. I tried to make these cookies without a food processor and used a pastry cutter instead. This might have been the source of error, it's my own fault for not following the recipe exactly.

I made them with just cutting long rectangles and not rolling them (being lazy, sorry), and they worked out great! I brushed the chocolate on with a pastry brush and that was just enough, also toasted sliced almonds are great as an easy topping!