These double chocolate cookie fries take your cookie game to a whole new level! They’re the same texture as traditional cookie dough but in a French fry shape, making for a fun, yummy treat that everyone will enjoy.
French Fry Cookies
These double chocolate chip cookies are the perfect finger food for dipping into various dessert sauces. In this recipe, we dip our cookie fries in a homemade caramel dip that tastes absolutely divine.
However, these cookies taste great dipped in chocolate sauce, marshmallow cream, hot cocoa, and more. So don’t be afraid to get creative and make them your own!
Why You’ll Love this Double Chocolate Cookies Recipe:
- Super Fun: Kids (and adults) will love eating these chocolate cookie fries! They put a fun, creative spin on your typical shortbread cookie.
- Delicious: Rich chocolate cookies and yummy caramel dip are a match made in cookie heaven!
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How to Make Cookie Fries
Be sure to see the recipe card below for full ingredients & instructions!
- Combine cookie dough ingredients according to the instructions in the recipe card. Then stir in the chocolate chips.
- Cover dough and place in the fridge for 30 minutes before rolling out.
- Dust the table or silicon mat with flour and roll out the dough.
- Cut the cookie fries and place them on your baking sheets. Freeze for 20 minutes.
- Bake cookies in a preheated oven.
- Place the ingredients for the caramel dip in a small saucepan and cook as instructed. Serve and enjoy!
Cookie fries are simply cookie dough baked in the shape of french fries. These ones are made from double chocolate cookie dough and served with a caramel dipping sauce!
You can use any cocoa powder you prefer, as long as it is unsweetened. Use natural cocoa powder for a more natural taste, and use Dutch-process cocoa powder for a smoother taste.
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.
Recipe Tips and Tricks
- If time is not on your side, feel free to buy premade sauces (a.k.a dip) for your fries instead of making your own caramel dip.
- To keep these cookies thick and chewy, they should be rolled out to 3/8” thickness.
Make Ahead Instructions
These double chocolate 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 caramel sauce can be made up to 2 days in advance of when you plan to serve it. Store the caramel in an airtight container in the refrigerator until ready to reheat and serve.
Storage Instructions
Store leftover double chocolate cookie fries in an airtight container at room temperature for up to 5 days.
Store the caramel sauce in an airtight container in the refrigerator for up to 4 days. Gently rewarm the caramel in 10-second increments in the microwave or over low heat on the stovetop until softened.
Freezing Instructions
Freeze double chocolate 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 caramel sauce in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating and serving.
Variations
- For gluten-free cookie fries, swap the all-purpose flour for a gluten-free 1:1 baking flour.
- Use whatever cocoa powder you have on hand!
- 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, chocolate sauce, marshmallow fluff, or frosting!
Tips for the Best Double Chocolate Cookie Fries
- 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!
- When rolling out the dough, a very light dusting of flour is sufficient. We don’t want too much flour added into the cookie dough and we don’t want the tops or bottoms of cookies to look white from flour.
- 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.
These double chocolate chip cookie fries are the perfect treat for any occasion and will be an instant crowd favorite. If you made your own variation, we’d love to hear how they turned out. Let us know in the comments below!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Double Chocolate Cookie Fries Recipe
Ingredients
For the Double Chocolate Cookie Fries
- 1¼ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon cornstarch
- ¼ teaspoon kosher salt
- ½ cup unsalted butter slightly melted (1 stick)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons pure vanilla extract
- ½ cup mini semisweet chocolate chips
For the Caramel Dip (Optional)
- ½ cup brown sugar
- ¼ cup heavy cream
- 2 tablespoons unsalted butter (¼ stick)
- 1 teaspoon pure vanilla extract
Equipment
- Kitchen Scale (optional)
- 2 Baking Sheet
- Rolling Pin
- Crinkle Cutter (optional)
Instructions
- Line 2 large baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk the flour, unsweetened cocoa powder, cornstarch, and salt together. Set aside for now.1¼ cups all-purpose flour, ⅓ cup unsweetened cocoa powder, 1 teaspoon cornstarch, ¼ teaspoon kosher salt
- In a large bowl, using a hand mixer, beat the butter, brown sugar, and granulated sugar together on high until light and fluffy, about 2 minutes.½ cup unsalted butter, ½ cup brown sugar, ¼ cup granulated 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 the mini chocolate chips with a rubber spatula – don’t use the electric mixer for this step. Over mixing the dough can lead to dry cookies.½ cup 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.
- 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 caramel dip, place the brown sugar, heavy cream, butter, and vanilla extract in a small saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 10 minutes, stirring often. Serve the cookies with the caramel sauce.½ cup brown sugar, ¼ cup heavy cream, 2 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
Notes
- For gluten-free cookie fries, swap the all-purpose flour for a gluten-free 1:1 baking flour.
- Use whatever cocoa powder you have on hand!
- 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, chocolate 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!
- When rolling out the dough, a very light dusting of flour is sufficient. We don’t want too much flour added into the cookie dough and we don’t want the tops or bottoms of cookies to look white from flour.
- 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.
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