These chocolate chip cookie fries are hands down one of the cutest, most crowd-pleasing desserts I’ve ever made. These golden, crinkle-cut “fries” are actually chewy chocolate chip cookies! Dippable, adorable, and just plain fun, these cookie fries are the ultimate party snack for kids and grown-ups alike. If you’re looking for a playful, sweet treat with familiar flavors and a fun twist, this is it.
French Fry Cookies with Chocolate Ganache Dip
Shaping cookies like fries isn’t just for looks; it creates a playful, interactive dessert that gets everyone talking. With my cookie French fries, the magic is all in the visual trickery. Each fry-shaped cookie bakes up soft on the inside with enough structure to survive a deep dive into chocolate ganache (or anything else you love to dip!). These dessert french fries are are a total hit at birthday parties, bake sales, and movie nights.
I make the dough with simple ingredients, but the real magic is in how I chill and shape the cookies. Using a crinkle cutter gives them that classic fry look, and spacing them out on the baking sheet keeps them from melting into each other.
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My Secret for a Sharp Fry Shape
If your cookie fries keep losing shape in the oven, it’s likely a dough temperature issue. Chilling the dough twice–once before rolling and again after cutting–helps lock in that fry-like shape. This step keeps them thick, chewy, and dippable, just like you want! I tested this both ways, and skipping the second chill made them spread more like regular cookies.
Chocolate Chip Cookie Fries Recipe
Equipment
- Kitchen Scale (optional)
- 2 Baking Sheet(s)
- Hand Mixer
- Rolling Pin
- Crinkle Cutter (optional)
Ingredients
For the Chocolate Chip Cookie Fries
- 1½ cups all-purpose flour
- 1 teaspoon cornstarch
- ¼ teaspoon kosher salt
- ½ cup unsalted butter slightly melted (1 stick)
- ¾ cup brown sugar
- 1 large egg room temperature
- 2 teaspoons pure vanilla extract
- 10 tablespoons mini semisweet chocolate chips divided (½ cup + 2 tablespoons)*
For the Chocolate Ganache Dip
- ¼ cup heavy cream
- ½ cup semisweet chocolate chips
Instructions
- Line 2 large baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk the flour, cornstarch, and salt together. Set aside for now.1½ cups all-purpose flour, 1 teaspoon cornstarch, ¼ teaspoon kosher salt
- In a large bowl, using a hand mixer, beat the butter and brown sugar together on high until light and fluffy, about 2 minutes.½ cup unsalted butter, ¾ cup brown sugar
- Beat in the egg and vanilla extract until fully combined, about 30 seconds.1 large egg, 2 teaspoons pure vanilla extract
- Beat the dry ingredients into the wet ingredients on low just until combined. Do not overmix.
- Fold in ½ cup of the mini chocolate chips.8 tablespoons mini semisweet chocolate chips
- Cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes to chill before rolling out.
- When ready to roll out cookies, lightly dust a clean work surface with flour.
- Place about ⅓ of the dough on the work surface and start to roll it out. Lightly dust the top of the dough with flour if the dough is sticking to the rolling pin. To keep these cookies thick and chewy, they should be rolled out to ⅜-inch thickness.
- Using a crinkle cutter or sharp knife, cut the cookie fries about ½-¾ inch in width and between 4 and 5 inches long. You’ll want to vary the length a bit between 4 and 5 inches long so they aren’t all the exact same length – just like regular French fries.
- Place the raw cookie dough fries about 1½ inches apart on the prepared baking sheets. The cookies shouldn’t spread much during baking but leave a little bit of space between fries for growth.
- Use the remaining 2 tablespoons of mini chocolate chips to press a few extra chocolate chips on the top of each cookie fry.2 tablespoons mini semisweet chocolate chips
- Place the cookie fries into the freezer to chill for 20 minutes.
- While the cookies chill, preheat the oven to 350°F.
- Place one tray of cookie fries into the oven on the center rack to bake for 12-13 minutes. The cookies will still look soft and slightly underbaked. This is good! This results in chewy – not crunchy – cookie fries. They’ll continue baking on the hot tray after they’ve been removed from the oven.
- Bake the second sheet of cookie fries following the same steps above.
- For the ganache dip, place the heavy cream in a medium bowl in the microwave until it starts to boil, about 1 minute. Immediately pour in the chocolate chips and let sit for 5 minutes before stirring. After 5 minutes, stir and use as a dip for your chocolate chip cookie fries.¼ cup heavy cream, ½ cup semisweet chocolate chips
Notes
- Be sure to spoon and level the flour to avoid making these cookies tough.
- Make sure your butter is slightly melted; otherwise, the cookies may come out tough.
- Do NOT skip chilling the dough! It is essential for these cookies to hold their shape! If it’s too firm to roll out, let it sit for 10 min at room temp.
- If the dough sticks to your cutter, flour between cuts. If you find the dough sticking to your crinkle cutter or knife, dip the blade in flour between every few cuts.
- Only bake one tray at a time on the center oven rack. Keep the remaining cookies in the fridge until ready to bake so they don’t spread in the oven.
- Take care not to overbake, or they’ll turn out dry. The bottoms should not be browned at all, but the cookies should be firm and set.
- To really play up the French fry theme, sprinkle a tiny pinch of flaky sea salt (like Maldon) over the cookies immediately after they come out of the oven.
- The options for dipping sauces are endless! Try serving these fries with warmed Nutella or peanut butter, strawberry sauce, caramel sauce, marshmallow fluff, or frosting!
How to Make Cookie Fries Step-by-Step
Prep the Wet and Dry: Line 2 large baking sheets with parchment paper and set aside. In a medium bowl, whisk 1½ cups of spooned-and-leveled all-purpose flour, 1 teaspoon of cornstarch, and ¼ teaspoon of kosher salt together. Set aside for now. In a separate large bowl, using a hand mixer, beat ½ cup of slightly melted unsalted butter and ¾ cup of brown sugar together on high until light and fluffy, about 2 minutes.
Mix the Dough: Beat in 1 large, room-temperature egg and 2 teaspoons of vanilla extract until fully combined, about 30 seconds. Beat the dry ingredients into the wet ingredients on low just until combined. Do not overmix.
Fold in the Chips: Gently fold in ½ cup (8 tablespoons) of the mini chocolate chips. Cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes to chill before rolling out.
Cut the Cookies: When ready to roll out the cookies, lightly dust a clean work surface with flour. Place about ⅓ of the dough on the work surface and start to roll it out. Lightly dust the top of the dough with flour if the dough is sticking to the rolling pin. To keep these cookies thick and chewy, they should be rolled out to ⅜-inch thickness. Using a crinkle cutter or sharp knife, cut the cookie fries about ½-¾ inch in width and between 4 and 5 inches long. You’ll want to vary the length a bit between 4 and 5 inches long so they aren’t all the exact same length, just like regular French fries. If they’re sticking to the cutter, flour it between cuts.
Chill the Cookies: Place the raw cookie dough fries about 1½ inches apart on the prepared baking sheets. The cookies shouldn’t spread much during baking but leave a little bit of space between fries for growth. Use the remaining 2 tablespoons of mini chocolate chips to press a few extra chocolate chips on the top of each cookie fry. Place the cookie fries into the freezer to chill for 20 minutes. While the cookies chill, preheat the oven to 350°F.
Bake the Cookies: Place one tray of cookie fries into the oven on the center rack to bake for 12-13 minutes. The cookies will still look soft and slightly underbaked. This is good! This results in chewy–not crunchy–cookie fries. They’ll continue baking on the hot tray after they’ve been removed from the oven. Bake the second sheet of cookie fries following the same steps above.
Make the Ganache: For the ganache dip, place ¼ cup of heavy cream in a medium bowl in the microwave until it starts to boil, about 1 minute. Immediately pour in ½ cup of semisweet chocolate chips and let sit for 5 minutes before stirring. After 5 minutes, stir and use as a dip for your chocolate chip cookie fries.
How to Store and Freeze
Store leftover chocolate chip cookie fries in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before serving.
Store the chocolate ganache in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before gently rewarming in 10-second increments in the microwave until softened.
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