Brown Butter Chocolate Chip Cookie Fries
These Brown Butter Chocolate Chip Cookie Fries are a fun twist on the classic chocolate chip cookie. Soft and gooey in the middle with perfectly crinkly, crisp edges, each cookie fry is packed with melty chocolate chips and rich brown butter flavor. Finished with a sprinkle of flaky sea salt and served warm for dipping into homemade hot fudge sauce and a cold glass of milk, this dessert delivers everything you love about a bakery-style cookie in fry form.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted Butter: Browned for deep, nutty flavor that gives these cookies their rich, bakery-style taste.
Light Brown Sugar: Adds moisture and caramel-like sweetness for soft centers and chewy texture.
Granulated Sugar: Balances sweetness and helps create crisp, crinkly edges.
Eggs: Provide structure and richness, helping the cookie fries hold their shape while staying soft inside.
Vanilla Bean Paste or Extract: Enhances the brown butter and chocolate flavors with warm vanilla notes.
All-Purpose Flour: Forms the structure of the cookie dough while keeping it tender.
Baking Soda: Helps the cookies spread slightly and develop golden, chewy edges.
Baking Powder: Adds a bit of lift for a softer interior texture.
Salt: Balances sweetness and intensifies the chocolate and brown butter flavors.
Semi-Sweet Chocolate Chips or Chopped Chocolate: Melt into pools of chocolate throughout the cookie fries.
Flaky Sea Salt: Finishes the cookies with a subtle crunch and enhances the sweetness.
Semi-Sweet Chocolate Chips: Create the rich chocolate base for the homemade hot fudge sauce.
Half and Half or Heavy Cream: Makes the hot fudge sauce smooth, creamy, and pourable.
Unsweetened Cocoa Powder: Deepens the chocolate flavor in the hot fudge sauce.
Vanilla Extract: Rounds out the chocolate flavor with warmth and balance.
Why You’ll Love Brown Butter Chocolate Chip Cookie Fries:
Fun Twist on a Classic: All the flavor of a classic chocolate chip cookie in a playful, fry-shaped form.
Soft and Gooey Centers: Perfectly tender in the middle for that irresistible cookie bite.
Crinkly, Crisp Edges: Golden edges add texture and contrast to the soft center.
Rich Brown Butter Flavor: Browning the butter adds deep, nutty richness that elevates the cookies.
Loaded with Chocolate Chips: Melty chocolate in every bite makes these extra indulgent.
Perfect for Dipping: Designed for dunking into hot fudge sauce, Nutella, caramel sauce, or a cold glass of milk.
Bakery-Style Texture: Crispy on the outside, chewy and soft inside—just like your favorite bakery cookies.
Crowd-Pleasing Dessert: Fun, shareable, and guaranteed to be a hit with kids and adults alike.
Great Warm or Room Temperature: Delicious fresh from the oven or slightly cooled.
Tips for Making Brown Butter Chocolate Chip Cookie Fries:
Brown The Butter Properly: Stir constantly and remove from heat once the butter turns deep golden and smells nutty to avoid burning the milk solids.
Cool The Brown Butter Slightly: Let it cool for 15–20 minutes so it doesn’t melt the sugars, which helps prevent excessive spreading.
Whisk Dry Ingredients First: Combining the flour, baking soda, baking powder, and salt evenly prevents uneven rise and texture.
Make The Hot Fudge Ahead: Preparing the hot fudge sauce while the butter cools saves time and lets it thicken properly as it chills.
Cook The Fudge Gently: Bring the sauce to a light boil, then simmer briefly to keep it smooth and glossy without scorching.
Whisk Sugars Into Butter Thoroughly: Fully dissolving the sugars creates a caramel-like base and improves the cookie texture.
Mix Eggs Until Lighter In Color: Properly whisking the eggs and vanilla helps create soft centers and crinkly edges.
Fold Dough Gently: Stop mixing as soon as the flour disappears to keep the cookie fries tender and soft.
Chill The Dough Before Cutting: Chilling firms the dough, making it easier to slice cleanly into fry shapes.
Use Parchment For Shaping: Pressing the dough on parchment allows easy transfer and clean cutting.
Cut Uniform Fries: Even sizing ensures consistent baking and texture across all cookie fries.
Bake Until Slightly Underbaked: The centers should look just set and slightly puffed for soft, gooey middles.
Reshape Immediately After Baking: Gently pressing the edges together while warm creates the signature crinkly look.
Cool Briefly Before Moving: Letting them rest on the pan prevents breaking and helps the fries hold their shape.
Finish With Flaky Sea Salt: A light sprinkle enhances the chocolate and brown butter flavor.
Serve Warm: Cookie fries are best enjoyed warm for melty chocolate and perfect texture.
How to Store Brown Butter Chocolate Chip Cookie Fries:
Room Temperature: Store cooled cookie fries in an airtight container at room temperature for up to 2 days. They will remain soft with lightly crisp edges.
Refrigerator: Keep in an airtight container in the refrigerator for up to 4 days. Bring to room temperature or warm slightly before serving for best texture.
Freezer: Freeze baked cookie fries in a single layer, then transfer to a freezer-safe container for up to 2 months. Thaw at room temperature and warm gently before serving.
Reheating: Rewarm in the oven at 300°F for 5–7 minutes or microwave briefly to restore soft centers and melty chocolate.
Storing Hot Fudge Sauce: Store in an airtight jar in the refrigerator for up to 3 weeks. Warm gently in the microwave or on the stovetop before serving.
FAQs:
Q: Can I make the cookie dough ahead of time?
A: Yes. You can prepare the dough, press it into a rectangle, and refrigerate it for up to 24 hours before slicing and baking.
Q: Why do I need to brown the butter?
A: Browning the butter adds deep, nutty flavor that makes these cookie fries taste richer and more bakery-style.
Q: How do I know when the cookie fries are done baking?
A: The centers should look slightly underbaked and puffed, while the edges are golden and set. They will continue to firm up as they cool.
Q: Can I make these thinner or thicker?
A: Absolutely. Thinner fries bake faster and are crisper, while thicker fries stay extra soft and gooey in the middle.
Q: Why do the fries spread in the oven?
A: A little spreading is normal. Reshaping them immediately after baking helps create the signature crinkly edges.
Q: Can I skip chilling the dough?
A: Chilling is highly recommended. It makes the dough easier to cut and helps control spreading during baking.
Q: Can I use different chocolate?
A: Yes. Dark, semi-sweet, milk chocolate, or chopped chocolate bars all work well in this recipe.
Q: Can I bake these in an air fryer?
A: This recipe is best baked in the oven for even cooking and consistent texture. Air frying may cause uneven browning.
Q: How should I store leftover cookie fries?
A: Store them in an airtight container at room temperature or in the refrigerator, and reheat gently before serving.
Q: Can I serve these without hot fudge sauce?
A: Definitely. They’re delicious on their own, dipped in milk, Nutella, caramel sauce, or served with ice cream.
Love these? Check out my other cookie recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these brown butter chocolate chip cookie fries. Happy baking!
