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 taste just like my favorite chocolate chip cookies, but they’re adorable and dippable! They make a yummy treat and add some extra special pizzazz to a familiar dessert.
Making these chocolate chip cookies into fry shapes creates the perfect dipper for a chocolate ganache! If you ask me, these french fry cookies are even better than real french fries, and they’re almost as fun to make as they are to eat.
What’s in This Chocolate Chip Cookie Fries Recipe?
- Flour: All-purpose flour gives 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.
- Salt: Kosher salt enhances that chocolate chip cookie flavor.
- Butter: 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.
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How to Store
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 the in 10-second increments in the microwave until softened.
Tips for Success
- 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.
- 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!
- Do NOT skip chilling the dough! It is essential for these cookies to hold their shape!
- 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.
- 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.
- 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!
Chocolate Chip Cookie Fries Recipe
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
Equipment
- Kitchen Scale (optional)
- 2 Baking Sheet
- Hand Mixer
- Rolling Pin
- Crinkle Cutter (optional)
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.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
Notes
How to Make Chocolate Chip 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 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 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 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: Fold in ½ cup 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 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.
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.
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