Chocolate chip cookie fries are one of the most fun party food recipes I’ve ever made! They are the perfect party food for kids, and they are always such a cute dessert to make. They make a yummy treat and add some extra special pizzazz to a familiar dessert.
What’s in Cookie Fries?
Making these chocolate chip cookies into fry shapes creates the perfect dipper for a chocolate ganache! These french fry cookies are even better than real french fries, and they’re almost as fun to make as they are to eat.
- All-Purpose Flour: Give these cookies their structure. Measure using the spoon-and-level method to prevent dry, dense cookies.
- Cornstarch: Thickens up the dough so these cookies hold their crinkle-cut shape in the oven.
- Kosher Salt: Enhances that chocolate chip cookie flavor.
- Unsalted Butter: Makes these cookies moist and tender. If using salted butter, omit the kosher salt.
- Brown Sugar: Gives these cookies their signature chocolate chip cookie sweetness.
- Egg: Binds the cookie dough.
- Vanilla Extract: Adds that classic vanilla flavor.
- Chocolate Chips: You’ll need both mini and regular-sized chocolate chips for this recipe.
- Heavy Cream: Thins the melted chocolate to create a rich ganache.
Pro Tip: For gluten-free cookie fries, swap the all-purpose flour for a gluten-free 1:1 baking flour.
Variations on French Fry Cookies
These cookie fries are great with any type of chocolate or baking chip. Try milk chocolate, dark chocolate, white chocolate, butterscotch, peanut butter, or caramel chips!
Cookie fries are simply cookie dough baked in the shape of french fries. These ones are made from chocolate chip cookie dough and served with a ganache dipping sauce!
Cornstarch helps to provide structure. Without it, these cookies would be too delicate and fall apart! It also ensures that the cookies stay light and chewy after being baked.
To cut these fries, either use a crinkle cutter or a very sharp knife. The crinkle cutter will cut these cookies into an even shape, whereas you can use a regular knife to freehand crinkle cuts or just make straight fries.
Tough cookie dough could be the result of overchilling the dough, improper flour measuring, or using cold butter. If the dough is chilled for too long, it becomes difficult to work with. Leave the dough out to defrost for 10 minutes, then try rolling again. When measuring the flour, be sure to use the spoon and level method to avoid adding too much flour. Finally, be sure to use slightly melted butter for the best results.
The chilling and freezing steps in this recipe are really important, as they help the cookies to hold their shape during baking. Be sure to chill the dough according to the recipe, as freezing it too long could result in the bottoms browning too much before the rest of the cookie fry is baked. Spreading cookies could also mean you used too much butter. If you have a food scale, this well help a lot to get those ingredients just right.
How to Make Ahead
These chocolate chip cookie fries can be made up to 3 days in advance of when you plan to serve them. Store the cookie fries in an airtight container at room temperature until ready to serve.
The ganache can be made up to 2 days in advance of when you plan to serve it. Store the ganache in an airtight container in the refrigerator until ready to serve.
How to Store
Store leftover chocolate chip cookie fries in an airtight container at room temperature for up to 5 days.
Store the chocolate ganache in an airtight container in the refrigerator for up to 4 days. Gently rewarm the ganache in 10-second increments in the microwave until softened.
How to Freeze
Freeze chocolate chip cookie fries in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 1 month. Let thaw at room temperature before serving.
Freeze chocolate ganache in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before serving.
Chocolate Chip Cookie Fries Recipe
For the Chocolate Chip Cookie Fries
- 1½ cups all-purpose flour 210 grams
- 1 teaspoon cornstarch 3 grams
- ¼ teaspoon kosher salt
- ½ cup unsalted butter 113 grams (1 stick), slightly melted (about 30 seconds in the microwave)
- ¾ cup brown sugar 150 grams
- 1 large egg 50 grams, room temperature
- 2 teaspoons vanilla extract 8 grams
- 10 tablespoons mini semisweet chocolate chips 111 grams, divided (½ cup + 2 tablespoons)
For the Chocolate Ganache Dip
- ¼ cup heavy cream 57 grams
- ½ cup semisweet chocolate chips 85 grams
- 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 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.10 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.
- 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
- For gluten-free cookie fries, swap the all-purpose flour for a gluten-free 1:1 baking flour.
- You can use salted butter instead of unsalted; simply omit the kosher salt.
- These cookie fries are great with any type of chocolate or baking chip. Try milk chocolate, dark chocolate, white chocolate, butterscotch, peanut butter, or caramel chips!
- 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!
- 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!
- Only bake one tray at a time to ensure even baking time for all cookies.
- The tray of cookies should be placed on a middle oven rack. If they’re too close to the bottom of the oven, the bottoms of the cookies may burn. If they’re too close to the top, the tops may burn.
- You don’t want to bake these cookies in the oven for too long or they’ll dry out and won’t be chewy.
- The bottoms of the cookies won’t be brown at all when you take them out, but they should still be firm enough to hold their shape if you were to flip one.