Double Chocolate Cookie Fries Recipe

Course: cookie, Dessert, Snack

Cuisine: American

Prep Time: 20

Cook Time: 12

Chill Time: 50

Total Time: 1 22

Servings: cookie fries

Calories: 153kcal

Author: Becky Hardin - Easy Dessert Recipes

These double chocolate cookie fries are the perfect finger food, making for a fun, yummy treat that everyone will enjoy!

Print Recipe

Equipment

Kitchen Scale (optional)
2 Baking Sheet
Rolling Pin
Crinkle Cutter (optional)

Ingredients

For the Double Chocolate Cookie Fries

1¼ cups all-purpose flour 175 grams
⅓ cup unsweetened cocoa powder 33 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)
½ cup brown sugar 100 grams
¼ cup granulated sugar 50 grams
1 large egg 50 grams, room temperature
2 teaspoons pure vanilla extract 8 grams
½ cup mini semisweet chocolate chips 89 grams

For the Caramel Dip

½ cup brown sugar 100 grams
¼ cup heavy cream 57 grams
2 tablespoons unsalted butter 29 grams (¼ stick)
1 teaspoon pure vanilla extract 4 grams

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.

Storage: Store double chocolate cookie fries in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month. Store the caramel sauce in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition