Crispy Chocolate Chip Cookie Fries with Warm Fudge Dip Tips, FAQ & printable recipe

Tips for success

For the crispiest cookie fries, roll the dough as thin as 1/4 inch. Thicker strips will be chewier and less crunchy. If you want extra crunch, you can sprinkle a little coarse sugar on top before baking, but keep in mind that the video doesn't show this.

The key is to bake them just until the edges are deeply golden, then let them cool completely on a wire rack so they crisp up.

When cutting the dough, dip the crinkle cutter in flour occasionally to prevent sticking. If the dough becomes too soft to handle, chill it in the refrigerator for 10-15 minutes.

For even baking, try to make the strips uniform in size. If you're serving them at a party, you can keep them warm in a low oven (200°F) for a few minutes, but they're best enjoyed fresh and crunchy.

Variations

• Double Chocolate: Swap 2 tablespoons of the all-purpose flour for unsweetened cocoa powder to make chocolate cookie fries. Use white chocolate chips or chopped white chocolate instead of mini chocolate chips for a contrasting color and flavor.
• Salted Caramel: Add 1/2 teaspoon of flaky sea salt to the dough along with the dry ingredients. After baking, sprinkle a little extra salt on top. Serve with warm salted caramel sauce instead of chocolate fudge.
• Peanut Butter Swirl: Reduce the butter to 1/4 cup and add 1/4 cup of creamy peanut butter. Beat it with the sugars until smooth. Use peanut butter chips or chopped peanuts instead of chocolate chips for a nutty twist.
• Cinnamon Sugar: Add 1 teaspoon of ground cinnamon to the flour mixture. After baking, toss the warm cookie fries in a mixture of 2 tablespoons granulated sugar and 1 teaspoon cinnamon for a churro-like finish. Serve with chocolate or caramel dip.

Storage and make-ahead

Fridge

Keep baked cookie fries in an airtight container at room temperature for up to 3 days.

Freezer

Freeze unbaked cookie fries on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2 minutes to the time.

Reheat

To reheat baked cookie fries, place them on a baking sheet in a 300°F oven for 5 minutes until crisp. Avoid microwaving, as they will become soft.

Store leftover cookie fries in an airtight container at room temperature for up to 3 days. They will lose some crispness over time, but you can reheat them in a 300°F oven for 5 minutes to restore crunch. Keep the fudge dip in a separate container in the refrigerator for up to a week; reheat gently before serving.

You can make the cookie dough ahead of time and keep it in the refrigerator for up to 2 days. Roll and cut the fries, then place them on a parchment-lined baking sheet and cover with plastic wrap. When ready to bake, proceed directly from the refrigerator, adding 1-2 minutes to the baking time. The baked cookie fries can also be frozen for up to 3 months.

Serving ideas

Serve the cookie fries in a red paper fry carton for a playful fast-food presentation. Place the warm fudge dip in a small bowl or ramekin alongside.

The contrast of the crunchy, buttery cookie strips with the rich, warm chocolate is irresistible. For a party, set out a variety of dips like strawberry sauce, caramel, or whipped cream, though the classic fudge is the star.

These cookie fries are best enjoyed warm and fresh, but they also hold up well at room temperature for a short time. If you're serving them as a dessert for a crowd, you can arrange them on a large platter with the dip in the center.

They're perfect for dipping, sharing, and snacking, and they're sure to bring smiles to both kids and adults.

Frequently asked questions

Recipe card

Crispy Chocolate Chip Cookie Fries with Warm Fudge Dip

Prep 10 minCook 10 minTotal 20 minServes 4

Ingredients

• 1/2 cup unsalted butter, softened
• 1/4 cup dark brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 cup mini chocolate chips
• 1/2 cup warm chocolate fudge sauce

Instructions

1. In a large bowl, beat the softened butter, dark brown sugar, and granulated sugar together until pale and creamy. Add the egg and vanilla extract, and continue beating until smooth and well combined.
2. In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Fold in the mini chocolate chips until evenly distributed.
3. On a lightly floured surface, roll the dough out to about 1/4-inch thickness. Use a crinkle vegetable cutter to slice the dough into strips resembling French fries, about 3 inches long and 1/2 inch wide.
4. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Arrange the cookie fries on the prepared sheet, leaving about 1 inch between each. Bake for 10 minutes, or until the edges are golden and the centers are set.
5. Remove the baking sheet from the oven and let the cookie fries cool on the pan for 2 minutes, then transfer them to a wire rack to cool completely. They will continue to crisp as they cool.
6. While the cookie fries cool, gently warm the chocolate fudge sauce in a small saucepan over low heat or in a microwave-safe bowl in 15-second intervals, stirring until smooth and pourable.
7. Serve the crispy cookie fries in a serving dish or a paper fry carton, with the warm chocolate fudge dip alongside. Dunk and enjoy immediately.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

4 g

Carbohydrates

42 g

Fat

16 g

Automatic estimate from the ingredient list, not laboratory-verified.