I have a very important question. Why are we still eating chocolate chip cookies in circles?
Crispy on the edges, chewy in the middle, loaded with chocolate chips, and made for dunking. These Brown Butter Chocolate Chip Cookie Fries are the viral dessert you didn’t know you needed. I mean, I love a classic chocolate chip cookie as much as the next person, but apparently we have entered the era of “cookie fries” and honestly…I’m here for it!
These Brown Butter Chocolate Chip Cookie Fries take everything I love about a really good chocolate chip cookie—the buttery, caramel-y dough, pools of melted chocolate, crisp golden edges and that little hit of sea salt—yet we turn it into something infinitely more fun.
Cookies are by default, delicious But cookies that you can dip like French fries? Now we’re talking! And before you ask: no, there is no deep frying involved. There are no potatoes. There is no ketchup. Please put the ketchup (mental imagery) away.
These are essentially homemade chocolate chip cookie sticks, baked until golden and slightly crisp around the edges while staying soft and chewy in the center. Then you can dunk them into melted chocolate, Nutella, caramel, ice cream… or, if you’ve got a better idea, go for it!
The real secret here is the brown butter. If you’ve never browned butter before, prepare yourself for the moment when regular butter suddenly smells like the most delicious bakery you’ve ever walked into.
Browning the butter toasts the milk solids, giving it this deep, nutty, almost caramel-like flavor. It makes a regular chocolate chip cookie taste significantly more complicated without actually making the recipe complicated. The brown sugar gives us that soft, chewy texture and caramel flavor, while the granulated sugar helps create those lightly crisp edges.
And then there is the chocolate. LOTS of it.
They’re also sometimes called cookie sticks or cookie dippers.
The idea has been circulating online for a while, but the viral version has really taken off because, let’s be honest, food shaped like something completely different than what it actually is will never stop being entertaining.
By design, cookie dough naturally wants to spread. And while spreading is usually a very welcome quality in a chocolate chip cookie, it is not particularly helpful when you’re trying to create recognizable little cookie fries. Once the dough is rolled into a rectangle, chill it until firm. Then slice it into thin strips and bake.
This gives you much cleaner edges and helps the cookie fries hold their shape. Trust me, I tried shaping them by hand at first and had to provide further assistance while baking, using a sharp knife to help them hold their shape. No bueno. I also recommend keeping the strips fairly uniform in size so they bake evenly.
And please, don’t skip the flaky sea salt.
Brown Butter Chocolate Chip Cookie Fries
Ingredients
½ cup + 1 heaping tablespoon (127 g) salted butter, I never do unsalted
½ cup (100 g) packed light brown sugar or coconut sugar
¼ cup (50 g) granulated sugar
1 large egg, room temperature
3 teaspoons pure vanilla extract
1⅓ cups (167 g) all-purpose flour
½ teaspoon baking soda
½ teaspoon kosher salt
¾ cup (128 g) mini semi-sweet chocolate chips
Flaky sea salt, for finishing
Non-Optional Chocolate Dip
1 packed cup semi-sweet or dark chocolate chips
2 Tbsp melted brown butter or coconut oil
Instructions
- Brown the butter: Add the butter to a small saucepan over medium heat. Cook, stirring frequently, until the butter melts, foams and develops golden-brown milk solids and a nutty aroma, about 5–7 minutes. Remove from heat immediately and let cool for 10–15 minutes.
- Mix the wet ingredients: In a large bowl, whisk the cooled brown butter, brown sugar and granulated sugar until smooth. Add the egg and vanilla and whisk until fully incorporated.
- Add the dry ingredients: In a separate bowl, whisk together the flour, baking soda and kosher salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Add the chocolate: Fold in the mini chocolate chips.
- Shape the dough: Place the dough between two sheets of parchment or cling wrap paper. Roll into an even rectangle approximately ½-inch thick.
- Chill: Refrigerate the dough for 20–30 minutes, or until firm enough to slice cleanly.Cut into fries: Remove the top sheet of parchment. Using a sharp knife or pizza cutter, slice the dough into strips approximately ½-inch wide.
- Bake: Transfer the strips to a parchment-lined baking sheet, leaving space between each cookie fry. Bake at 350°F for 9–12 minutes, or until the edges are lightly golden and the centers still look slightly soft.
- Finish: Immediately sprinkle with flaky sea salt. Allow the cookie fries to cool on the baking sheet for 5 minutes before transferring to a serving platter.
By: Aleyda / The Dish On Healthy
Leave a Reply