Chocolate Chip 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: 146kcal

Author: Becky Hardin

These chocolate chip cookie fries are the ultimate snack-time illusion. Perfect for dipping into rich chocolate ganache, this is a playful, crowd-pleasing treat the whole fam will love!

Print Recipe

US Customary - Metric

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

*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!

Tips:

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!

Make-Ahead: Flash-freeze the cut, unbaked fries on a tray for 20 minutes before transferring them to an airtight container or freezer bag, where they’ll stay fresh for up to 2 weeks and can be baked straight from the freezer (add 1-2 minutes to the bake time).

Storage: Store 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. 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.

Nutrition