Chocolate Chip Cookie Sticks (Fries)
These Chocolate Chip Cookie Sticks aka Fries are studded with chocolate chips and infused with the warm, nutty flavor of browned butter in each scrumptious bite!
Ingredients
- 1 1/2 cups (195g) all purpose flour, weighed or spooned and leveled if using measuring cups
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (100g) dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 egg (56g), room temperature
- 1/2 cup (4 ounces/113g) unsalted butter, cut into large pieces
- 1/2 teaspoon vanilla bean paste, or 1 teaspoon vanilla extract
- 1/3 cup (66g) mini chocolate chips, plus more for topping
Instructions
- In a small saucepan under medium low heat, add and melt the butter while stirring with a heatproof spatula. Increase heat to medium to bring the butter to a light boil while stirring intermittently to prevent the milk solids from sticking to the bottom of the pan. The butter will first start to foam and then gradually brown as the milk solids become toasted and takes on a rich, nutty aroma. (This whole process from melting to browning the butter will take about 4-6 minutes.)
- Remove the browned butter from the heat and transfer into a heatproof mixing bowl making sure get all the browned bits. Cool the browned butter to room temperature (about 8-10 minutes). For reference, you should end up with a little over 3 ounces (about 6 tablespoons) of browned butter.
- Into the bowl with the cooled browned butter, add the vanilla bean paste, egg, brown and granulated sugars. Whisk to combine. Next, add in the flour, baking powder, and salt. Switch to a spatula and mix the dry ingredients into the wet batter until a cookie dough forms. Mix in the chocolate chips.
- On a work surface, put down a sheet of parchment paper, add the cookie dough onto the center of the parchment paper, and cover the dough with another sheet of parchment paper. Using a rolling pin, roll the cookie dough into a 6.5 x 8 inch rectangle that is 1/4 inch thick. Sprinkle some extra chocolate chip on top of the dough and use hands to gently press the chips into the dough (optional).
- Use the bottom parchment paper to help transfer the shaped cookie dough onto a large baking sheet. Place in the freezer for 10 minutes to firm up a bit. Remove chilled dough from the freezer.
- Using a sharp knife, cut the dough into long sticks (about 10-12 sticks). Individually, transfer the sticks to a parchment lined baking sheet evenly spaced out, about a 1/4 to 1/2 inch apart. Place baking sheet with the cookie sticks in the freezer to chill for 30-60 minutes. (Do not skip this step. Chilling the dough before baking will help minimize overspreading.)
- Preheat oven to 350F. Bake cookies sticks, rotating the baking sheet halfway through bake time for even baking, until lightly golden brown with crisp edges, about 14-16 minutes. (If oven runs hot, check on the cookie sticks at the 12-14 minutes mark.)
- Allow cookie sticks to set/firm up on the baking sheet for 10 minutes and then transfer to wire rack to cool to room temperature before serving as is or with chocolate sauce for dipping.