Chocolate Chip Cookie Fries
Make chocolate chip cookie fries with crispy golden edges and soft centers! These fun, dippable cookies are perfect for parties and dessert platters.
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.