Chocolate Chip Cookie Fries
Chocolate chip cookie fries are exactly what they sound like, your favourite cookie, just shaped like chips. Same golden edges, same soft chewy centre, same melty chocolate chips, just in a form that makes them so much more fun to eat. They smell incredible while they’re baking too, which is basically free aromatherapy. Dip them in chocolate sauce, dunk them in milk, or eat them straight from the tray, no judgement here. Let’s make them together! 🙂
The Secret Behind These Chocolate Chip Cookie Fries
- Brown butter base — nutty, deep, and rich. This single step takes the flavour to a completely different level
- Double sugar — brown sugar for chew and moisture, granulated for crisp golden edges
- Cornflour in the dough — keeps the centres incredibly soft and tender even after baking
- Mini chocolate chips — distribute more evenly through the dough so every single bite has chocolate in it
- Freeze before baking — this is what keeps the fry shape intact and gives you clean, neat edges
- Fun to serve — pile them up like actual fries in a little basket with chocolate dip next to it
How This Recipe Came About
I’ve made a lot of cookie recipes over the years, but this one was genuinely one of the most fun, both to make and to eat. Cookies don’t have to be round, and honestly this is proof of that. Be as creative as you like with the shape. I spotted the cookie fry trend on social media and knew immediately I had to try it. My first batch disappeared before they’d even properly cooled down, my family didn’t give them a chance. And if you’d rather make classic round cookies, this exact same recipe works perfectly for that too.
What Goes Into These Chocolate Chip Cookie Fries
- 150g butter, browned and slightly cooled (browning the butter is what gives these their signature nutty, caramel-like depth. Best to not swap this for regular melted butter)
- 130g soft brown sugar
- 50g granulated sugar
- 1 large egg, room temperature
- 1 tbsp vanilla extract
- 220g plain flour
- 1 tsp cornflour (the secret to keeping the centres wonderfully soft)
- ½ tsp bicarbonate of soda
- A pinch of salt
- 190g mini chocolate chips or finely chopped chocolate
Making Your Cookie Fries, Step by Step
1. Start by browning your butter. Place the 150g butter in a medium saucepan over medium heat. Let it melt, then continue cooking, stirring occasionally, as it foams and then subsides. Watch for small golden-brown bits forming on the bottom and a nutty, toasty aroma, that’s when it’s ready. Pour it immediately into a large mixing bowl and leave it to cool for about 10 minutes. Don’t let it solidify, you just want it cooled slightly so it doesn’t scramble the egg.
2. Add the brown sugar and granulated sugar to the browned butter. Whisk together until smooth and slightly thickened, this takes about a minute of good whisking. Add the egg and vanilla extract and mix until the texture looks silky, glossy, and uniform.
3. In a separate bowl, combine the plain flour, cornflour, bicarbonate of soda, and salt. Give it a quick whisk to distribute everything evenly. Gradually fold the dry ingredients into the wet mixture, stirring gently just until a soft dough comes together. Don’t overmix here, stop as soon as you can no longer see streaks of flour.
4. Fold in the mini chocolate chips until evenly distributed throughout the dough.
5. Cover the bowl with cling film and refrigerate the dough for 30-60 minutes. This chilling time is important, it firms the dough up, deepens the flavour, and makes it much easier to shape without it sticking everywhere.
6. Preheat your oven to 175°C (350°F) and line a baking tray with parchment paper. Turn the chilled dough out onto a lightly floured surface and press or roll it into a rectangle about 1.5cm thick. Try to keep it as even as possible so the fries all bake at the same rate.
7. Using a sharp knife or bench scraper, slice the rectangle into narrow strips, roughly the width of a thick chip. Transfer each strip carefully onto the lined baking tray, spacing them slightly apart. Place the tray in the freezer for 30 minutes to 1 hour. This second chill is what keeps the fry shapes intact during baking rather than spreading out flat.
8. Bake for 10-12 minutes, until the edges are lightly golden while the centres still look slightly underdone and soft. They firm up as they cool, so pull them out before you think they’re fully ready.
9. If any fries have spread slightly in the oven, use a knife or straight edge to gently neaten the shapes immediately while they’re still warm and pliable. Mine was not perfect either so I shaped them with a spatula. Leave to cool on the tray for at least 5 minutes before transferring to a wire rack.
Some Tips and Tricks
- Don’t skip the brown butter. It genuinely transforms the dough. Regular melted butter just doesn’t give you the same depth of flavour, it’s worth the extra five minutes, trust me!
- Make sure to cool the butter before adding the egg. I made this mistake once and learned my lesson! If it’s too hot it’ll cook the egg and you’ll end up with scrambled bits in your dough. Ten minutes of cooling is enough.
- Chill twice. Once before shaping, once after. The double chill is what keeps your fries looking like actual fries and not just flat cookie puddles. The first time I made them, they flattened completely and looked like a flat cake (I didn’t follow this step) 🙁
- Underbake slightly. The centres should look soft when they come out. They continue cooking on the tray as they cool. Overbaked cookie fries go hard and lose that chewy centre.
- Neaten them while warm. If the edges aren’t perfectly straight, now is your only window to fix them. Once cool, they’re set and will break if you change their shape.
- Mini chips are better than regular here. Larger chips can make slicing the dough messy and uneven.
Keeping Them Fresh
Storage: Store in an airtight container at room temperature for up to 4 days. They stay soft and chewy throughout.
Freezing the dough: The shaped, uncooked cookies can be frozen on a tray and then transferred to a freezer bag for up to 2 months. Bake straight from frozen, adding 2-3 minutes to the baking time.
Freezing baked cookie fries: Freeze cooled, baked cookie fries in an airtight container for up to 1 month. Thaw at room temperature or warm briefly in a low oven before serving.
Chocolate Chip Cookie Fries
Ingredients
- 150 g butter browned and slightly cooled
- 130 g soft brown sugar
- 50 g granulated sugar
- 1 large egg room temperature
- 1 tbsp vanilla extract
- 220 g plain flour
- 1 tsp cornflour
- ½ tsp bicarbonate of soda
- A pinch of salt
- 190 g mini chocolate chips or finely chopped chocolate
Instructions
- Brown the butter, cool slightly, then whisk with both sugars until smooth. Add egg and vanilla and mix until silky.
- Whisk together flour, cornflour, bicarbonate of soda, and salt in a separate bowl. Fold into the wet mixture until a soft dough forms. Stir in the chocolate chips.
- Chill the dough for 30-60 minutes.
- Press chilled dough into a 1.5cm thick rectangle. Slice into narrow strips and place on a lined baking tray. Freeze for 30 minutes to 1 hour.
- Bake at 175°C (350°F) for 10-12 minutes until edges are golden and centres are still soft.
- Neaten shapes immediately while warm if needed. Cool on a wire rack before serving.
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