Cookie Fries

Why you’ll love these Cookie Fries

1. Fun, dippable twist on classic cookies
2. Crisp edges with a soft, chewy centre
3. Perfect for dunking in chocolate, Nutella, or milk
4. Easy to make and great for sharing
5. Customisable with different flavours and toppings

How to make Cookie Fries

Ingredients

• 195g (1 1/2 cups) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 100g (1/2 cup) dark brown sugar
• 50g (1/4 cup) granulated sugar
• 1 large egg (56g), room temp
• 113g (1/2 cup / 4 oz) unsalted butter
• 1 tsp vanilla extract (or 1/2 tsp vanilla bean paste)
• 66g (1/3 cup) mini chocolate chips, plus extra for topping

Instructions

1. Mix the wet ingredients: Whisk together the vanilla, egg, butter, brown sugar and granulated sugar.
2. Add the dry ingredients: Add the flour, baking powder, and salt. Mix until a dough forms, then fold in the chocolate chips.
3. Shape the dough: Place the dough between two sheets of parchment. Roll into a rectangle roughly 16.5 × 20 cm (6.5 × 8 inches), about 0.6 cm (1/4 inch) thick. Press extra chocolate chips on top if you like.
4. Chill: Slide the dough (on the parchment) onto a tray and freeze for 10 minutes. Cut into long “fries” (10–12 pieces). Space them out on a lined tray and freeze again for 30–60 minutes, don’t skip this!
5. Bake: Preheat oven to 180°C (350°F). Bake for 14–16 minutes, rotating the tray halfway, until lightly golden at the edges.
6. Cool: Let them firm up on the tray for 10 minutes, then move to a wire rack. Serve as they are or with chocolate sauce for dipping.

Storage tips

1. Room temperature: Store in an airtight container for up to 4–5 days
2. Keep them crisp: Add a piece of kitchen paper in the container to absorb moisture
3. Avoid the fridge: It can make them lose their crisp edges and turn soft
4. Re-crisp if needed: Pop in the oven at 160°C for 3–5 minutes
5. Freeze the dough: Shape into sticks and freeze for up to 2 months, then bake fresh when needed

Cookie Fries

Crispy-edged, chewy-centred cookie fries made for dipping and sharing.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Cooling time 10 minutes mins

Total Time 35 minutes mins

Servings: 12 Cookies

Course: Snack

Ingredients Method

Ingredients

  

• 195 g 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 100 g 1/2 cup dark brown sugar
• 50 g 1/4 cup granulated sugar
• 1 large egg 56g, room temp
• 113 g 1/2 cup / 4 oz unsalted butter
• 1 tsp vanilla extract or 1/2 tsp vanilla bean paste
• 66 g 1/3 cup mini chocolate chips, plus extra for topping

Method

 

1. Mix the wet ingredients: Whisk together the vanilla, egg, butter, brown sugar and granulated sugar.
2. Add the dry ingredients: Add the flour, baking powder, and salt. Mix until a dough forms, then fold in the chocolate chips.
3. Shape the dough: Place the dough between two sheets of parchment. Roll into a rectangle roughly 16.5 × 20 cm (6.5 × 8 inches), about 0.6 cm (1/4 inch) thick. Press extra chocolate chips on top if you like.
4. Chill: Slide the dough (on the parchment) onto a tray and freeze for 10 minutes. Cut into long “fries” (10–12 pieces). Space them out on a lined tray and freeze again for 30–60 minutes, don’t skip this!
5. Bake: Preheat oven to 180°C (350°F). Bake for 14–16 minutes, rotating the tray halfway, until lightly golden at the edges.
6. Cool: Let them firm up on the tray for 10 minutes, then move to a wire rack. Serve as they are or with chocolate sauce for dipping.