Go Back
–+ servings
Featured image of cookie fries sprinkled with flaky sea salt.
Print

Cookie Fries

These Cookie Fries are a viral fun twist on classic chocolate chip cookies! Crispy around the edges, soft and chewy in the center, and perfect for dipping in caramel, chocolate, or Nutella, they're an easy dessert that's guaranteed to impress.
Course Dessert
Cuisine American
Keyword cookie fries
Prep Time 20 minutes
Cook Time 10 minutes
Freeze Time 1 hour
Total Time 1 hour 30 minutes
Servings 30 -35 cookie fries
Calories 213kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 1 cup unsalted butter, melted and slightly cooled
  • 1¼ cups packed dark brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 2 Tbsp. whole milk
  • 1½ Tbsp. vanilla extract
  • 3¼ cups all-purpose flour, spooned and leveled
  • 2 tsp. cornstarch
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. fine sea salt, or 1½ tsp. Diamond Crystal kosher salt
  • 1 to 1½ cups mini chocolate chips
  • Maldon flaky sea salt, for finishing

For Dipping (Optional)

  • Caramel sauce
  • Warmed Nutella
  • Melted milk chocolate
  • Marshmallow fluff
  • Peanut butter sauce
  • Strawberry sauce
US Customary - Metric

Instructions

  • Whisk butter and sugars: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and combined.
    1 cup unsalted butter, 1¼ cups packed dark brown sugar, 3/4 cup granulated sugar
    Side-by-side of mixing melted butter and sugars.
  • Add wet ingredients: Add the eggs, egg yolk, milk, and vanilla extract. Whisk until fully incorporated.
    2 large eggs, 1 large egg yolk, 2 Tbsp. whole milk, 1½ Tbsp. vanilla extract
    Side-by-side of adding wet ingredients to butter and sugars.
  • Mix in dry ingredients: Add the flour, cornstarch, baking soda, baking powder, and salt. Stir just until combined.
    3¼ cups all-purpose flour, 2 tsp. cornstarch, 1 tsp. baking soda, 1 tsp. baking powder, 1 tsp. fine sea salt
    Side-by-side of adding dry ingredients to cookie dough.
  • Add chocolate chips: Fold in the mini chocolate chips.
    1 to 1½ cups mini chocolate chips
    Side-by-side image of adding chocolate chips to cookie dough.
  • Roll: Transfer the dough onto a large sheet of parchment paper. Place another sheet of parchment on top and roll the dough with a rolling pin into a rectangle about 1/4-inch thick. (You could also just use clean hands to press it out into a slab, but I find this is a little easier)
    Three images side-by-side of rolling cookie dough in between two sheets of parchment paper.
  • Chill: Transfer the dough slab (still between the parchment sheets) to a baking sheet or cutting board. Freeze for at least 1 hour, or until firm. Start Timer
  • Cut into fries: Preheat the oven to 350°F. Remove the dough from the freezer and peel away the top layer of parchment. Using a sharp knife or pizza cutter, cut the dough into fry-shaped strips. Aim for narrow, uniform pieces (use a ruler if needed) so they bake evenly. You should get about 30-35 cookie fries.
    Side-by-side of removing top parchment paper then cutting into even-shaped fries.
  • Bake: Arrange the cookie fries on silicone-lined baking sheets, leaving a little space between each piece. (A silicone baking mat works best for maintaining their shape.) Keep the other cookie fries in the freezer between batches so the dough stays cold. Bake for 8-9 minutes. Start Timer
    Cookie fries on silicone baking mat before baking.
  • Shape fries: Remove from the oven and immediately use an offset spatula, bench scraper, or butter knife to gently nudge any spreading edges back into straight fry shapes.
    Side-by-side of shaping baked fries with bench scraper.
  • Finish baking: Return to the oven and bake for 1-2 more minutes Start Timer, or until the edges are lightly set but the centers still look slightly underdone. Slightly underbaking is key.
  • Cool and finish: Allow the cookie fries to cool on the baking sheet for 10 minutes before carefully transferring to a wire rack. Start Timer Sprinkle with Maldon flaky sea salt while still slightly warm.
    Maldon flaky sea salt
    Side-by-side of cookie fries baked on silicone baking mat then sprinkled with flaky sea salt.
  • Serve: Serve with your favorite dipping sauces and enjoy!
    Caramel sauce, Warmed Nutella, Melted milk chocolate, Marshmallow fluff, Peanut butter sauce, Strawberry sauce
    Two images side-by-side of cookie fries in a basket with chocolate sauce then a fry being dipped into it.

Notes

  • Measure your flour correctly: Spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack in too much flour, resulting in dry, dense cookie fries.
  • Don't skip the freeze: Chilling the dough until it's firm is the key to clean cuts and helps the cookie fries keep their shape while baking. If you're baking in batches, leave the remaining cookie fries in the freezer until you're ready to bake them.
  • Bake on a silicone baking mat: A silicone mat helps minimize spreading and keeps the fries looking nice and straight.
  • To store: Keep cookie fries in an airtight container at room temperature for up to 5 days.

Nutrition

Serving: 1cookie fry | Calories: 213kcal | Carbohydrates: 31g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 141mg | Potassium: 36mg | Fiber: 1g | Sugar: 20g | Vitamin A: 235IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 1mg