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Preheat your oven to 350°F. Line two large baking sheets with parchment paper.

In a large mixing bowl, combine the melted unsalted butter, light brown sugar, and granulated sugar. Mix thoroughly with a spatula or whisk until a thick, granular paste forms.

Crack the large eggs into the sugar mixture, then add the vanilla extract. Stir well until all ingredients are fully combined and the mixture is smooth and orange-brown.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined and a cohesive cookie dough forms. Be careful not to overmix.

Fold in the dark chocolate chunks until they are evenly distributed throughout the dough.

Take small portions of the cookie dough and manually shape them into long, rectangular strips, resembling french fries. Place them about 1 inch apart on the prepared baking sheets.

Bake the cookie fries for 10-12 minutes, or until the edges are golden brown and the centers are set. Let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

While the cookies cool, prepare the chocolate dipping sauce. In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each, until smooth. Alternatively, melt over a double boiler.

For the vanilla glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Add more milk a few drops at a time if the glaze is too thick.

Serve the cooled chocolate chip cookie fries in a small paper basket or dish, accompanied by the chocolate dipping sauce and vanilla glaze.


Preheat your oven to 350°F. Line two large baking sheets with parchment paper.

In a large mixing bowl, combine the melted unsalted butter, light brown sugar, and granulated sugar. Mix thoroughly with a spatula or whisk until a thick, granular paste forms.

Crack the large eggs into the sugar mixture, then add the vanilla extract. Stir well until all ingredients are fully combined and the mixture is smooth and orange-brown.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined and a cohesive cookie dough forms. Be careful not to overmix.

Fold in the dark chocolate chunks until they are evenly distributed throughout the dough.

Take small portions of the cookie dough and manually shape them into long, rectangular strips, resembling french fries. Place them about 1 inch apart on the prepared baking sheets.

Bake the cookie fries for 10-12 minutes, or until the edges are golden brown and the centers are set. Let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

While the cookies cool, prepare the chocolate dipping sauce. In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each, until smooth. Alternatively, melt over a double boiler.

For the vanilla glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Add more milk a few drops at a time if the glaze is too thick.

Serve the cooled chocolate chip cookie fries in a small paper basket or dish, accompanied by the chocolate dipping sauce and vanilla glaze.
