Chocolate Chip Cookies Fries Recipe
Cookie Fries are everything you love about a warm chocolate chip cookie, shaped like fries for the ultimate dunkable dessert. Made with melted butter, brown sugar, vanilla, and chopped chocolate, they bake up with chewy centers, crisp edges, and are perfect for dunking into cold milk, warm hot fudge, caramel, or your favorite dessert dip.
Servings: 2 dozen cookie fries
Ingredients
- 2⅓ cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- ¾ cup salted butter, melted and cooled
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- ¾ cup chopped milk chocolate (or chocolate chips)
- ¾ cup chopped bittersweet chocolate (or chocolate chips)
- extra chopped chocolate for topping
- fleur de sel for finishing
- melted chocolate for dipping (or your favorite dessert topping)
Instructions
Make the Cookie Dough
- In a large mixing bowl, use a hand mixer to beat together the melted butter, brown sugar, and granulated sugar until smooth.
- Add the vanilla extract, egg, and egg yolk. Continue beating for 5 full minutes, scraping down the bowl occasionally, until the mixture becomes light in color and creamy. This step is key to achieving a rich, chewy cookie.
- In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt.
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
- Fold in the chocolate by hand using a rubber spatula.
Shape the Cookie Fries
- Scoop about 1 heaping tablespoon of dough and roll it into an even log approximately 5 inches long and ½-inch thick. Using gloves, I like rolling the dough between my palms or between my hand and the countertop until smooth.
- Arrange the cookie fries on a parchment-lined baking sheet, leaving about 2 inches between each one.
- Freeze for 20 minutes. Preheat the oven to 325°F.
Bake
- Bake for 8–9 minutes, rotating the baking sheet halfway through.
- At the halfway point, gently press a few extra chocolate chunks onto the tops for a bakery-style finish.
- The cookies are done when the edges are lightly golden while the centers still appear slightly underbaked.
- If any of the cookie fries spread a bit while baking, use the straight edge of a small spatula or bench scraper to gently nudge the sides back into shape while they're still warm.
- Sprinkle with flaky sea salt, if desired.
- Let cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
- Whip the butter and sugars for a full 5 minutes. This creates a lighter dough with an incredibly chewy texture.
- Use chopped chocolate when possible. While chocolate chips work perfectly well, chopped chocolate bars melt into beautiful puddles throughout the cookies and give them an elevated, bakery-style appearance and richer chocolate flavor.
- Freeze before baking. Chilling the dough helps the cookie fries hold their signature shape.
- Shape while warm. If the cookies spread a little in the oven, gently use a spatula or bench scraper to nudge the sides back into shape while they're still warm.
- Don't overbake. The centers should still look slightly underdone when you remove them from the oven. They'll continue baking as they cool.
- Serve for dunking. These Cookie Fries were designed to be dunked! Pair them with an extra-cold glass of milk, warm chocolate fudge, caramel sauce, marshmallow fluff, or vanilla icing.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days. Warm them in the microwave for about 10 seconds to bring back that fresh-from-the-oven texture. If you're lucky enough to have leftovers, wrap them in portions of 3–4 cookies and freeze them in a zip-top bag. Whenever a cookie craving strikes, simply thaw a portion on the counter for an easy homemade treat.