Chocolate Chip Cookie Fries
These chocolate chip cookie fries bake up with golden edges and little pockets of chocolate. The fry shape makes them easy to dip, and you can cut the whole batch from one slab of dough instead of scooping individual cookies.
Put them out with apple nachos for a dessert board, or try my cinnamon sugar tortilla chips for another sweet snack made for dipping.
The trick is to freeze the dough flat until it feels firm. That makes it easier to cut tidy strips and move them to the baking sheet without bending them.
These cookie fries are perfect for parties and get-togethers, and taste fantastic when served with my Air Fryer s'mores dip.
Quick Look: Chocolate Chip Cookie Fries
- 🔪 Prep time: 15 minutes
- ⏲️ Bake time: 12–18 minutes
- ❄️ Freezing time: 30–60 minutes, until firm
- 👪 Servings: 4
- 📋 Main ingredients: Flour, brown sugar, butter, egg and chocolate chips
- ♨️ Cooking method: Mix → flatten → freeze → slice → bake
- ⭐ Difficulty: Easy
- 🍽️ Best served: Slightly warm with a dip or Dulce de Leche sauce.
Jump to recipe
Why This Recipe
- No scooping: Flatten the dough once and slice the whole batch into sticks.
- Crisp edges: The long shape gives each piece plenty of golden edge.
- Easy to share: Serve in a pile with a small bowl of dip. I do the same when I make my Air Fryer apple wedges.
Recipe Ingredients
All-purpose flour: Gives the strips enough structure to pick up and dip.
Brown sugar: Adds a caramel note that goes well with the chocolate. White sugar works too, but brown sugar is the best for all holiday cookies and sweets- like my brown butter pumpkin Snickerdoodles.
Melted butter: Mixes straight into the dough. Let it cool slightly before mixing it with the egg.
Egg: Binds the dough so you can slice it into strips.
Vanilla extract: Rounds out the butter and brown sugar flavors.
Chocolate chips: Mini chips distribute evenly and make it easier to cut through the chilled dough.
Cornstarch: Helps keep the centers tender.
Baking powder and baking soda: Give the cookie dough a little lift as it bakes.
See the recipe card below for the exact quantities.
Substitutions & Variations
- Change the chocolate: Try mini semisweet or dark chocolate chips. Larger chips can catch on the knife as you slice.
- Add a salty finish: Scatter flaky sea salt over the baked fries while they are still warm.
- Change the dip: Try a bowl of caramel sauce, melted chocolate or my popular pecan pie dip.
How to Make Chocolate Chip Cookie Fries
Step 1: Combine the flour, cornstarch, baking powder, baking soda, brown sugar, sea salt, vanilla, egg and melted butter. Stir just until you no longer see dry patches.
Step 2: Fold the mini chocolate chips through the dough gently.
Step 3: Spread the dough evenly on a greased, parchment-lined baking sheet. Freeze for 30–60 minutes, until firm enough to cut cleanly.
Step 4: Use a sharp knife to slice the firm dough into fry-shaped strips of similar width.
Step 5: Space the strips apart on a lined baking sheet so they have room to spread. Bake at 350°F for 12–18 minutes.
Step 6: Take them out when the edges look golden. Let the fries firm up on the pan before lifting them.
Shahida's Tips & Tricks
- Check the dough before slicing: If it drags or sticks to the knife, put it back in the freezer until firmer.
- Cut even strips: Thin pieces brown faster, so keep the widths similar and check the tray at the early end of the bake window.
- Cool before moving: Warm strips can bend or break. Give them a few minutes to set on the pan. I always do this when I make my pecan snowball cookies and gluten free gingersnaps too.
How to Serve Chocolate Chip Cookie Fries
Pile the cookie fries on a platter and serve with caramel sauce, melted chocolate or date caramel sauce. Let them cool just enough to hold their shape before dipping.
I love featuring them on a dessert board along with Devonshire cream or my homemade pastry cream, crunchy candied walnuts with brown sugar, some condensed milk truffles, my favorite sugared cranberries and some black forest cookies.
Troubleshooting & FAQs
The dough may have softened before baking, or the strips may have been too close. Keep the cut strips cold until the oven is ready and leave space around each one.
Yes. Flatten and freeze it until firm, then slice it and keep the strips covered in the freezer until you are ready to bake. Use the golden edges as your doneness cue.
Let them cool completely before transferring them to an airtight container. Keep the dip separate so the fries stay crisp.
More Cookies and Sweet Treats
If you tried these chocolate chip cookie fries or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Chocolate Chip Cookie Fries
Ingredients
- 2 cups all purpose flour
- 1 cup brown sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 cup butter
- ½ cup chocolate chips
- 1 teaspoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
Instructions
- In a large mixing bowl, combine all purpose flour, cornstarch, baking powder, brown sugar, vanilla extract, baking soda, egg, sea salt and melted butter.
- Stir until everything is combined, but don't overmix.
- Fold in the mini chocolate chips gently.
- Spread the mixture on a greased parchment paper-lined baking sheet. Freeze for 30-60 minutes or until firm.
- Slice the dough into fry-shaped strips using a sharp knife.
- Pop in an oven preheated at 350°F and bake for 12-18 minutes or until the edges look golden and crispy.
Notes
- Use mini chocolate chips instead of regular ones so the chilled dough is easier to slice into neat, fry-shaped strips.
- Let the melted butter cool slightly before mixing it with the egg to prevent the egg from cooking.
- Avoid overmixing the dough, as this can make the cookie fries tough instead of tender.
- Freeze the flattened dough for 30–60 minutes, or until firm enough to cut cleanly without sticking to the knife.
- Cut the dough into evenly sized strips so the cookie fries bake uniformly. Keep them chilled until ready to bake.
- Leave enough space between the strips on the baking sheet, as they will spread slightly during baking.
- Bake until the edges are golden brown, then let the cookie fries cool on the baking sheet for a few minutes to firm up before moving.
- Serve with melted chocolate, caramel sauce, or your favorite dessert dip.
- Store completely cooled cookie fries in an airtight container at room temperature for up to 4–5 days, keeping any dips separate.
