Description
These cookie fries are one of the most fun desserts I've made in a long time. They're crispy on the edges, soft in the middle and totally perfect for dipping. Even better, these cookie fries are completely gluten free, which means everyone can grab a handful and dunk them in your favorite sweet sauce.
Ingredients
Scale
- 1 3/4 cups 1:1 gluten free baking flour (Bob Red Mill)
- 2/3 cup light brown sugar
- 1/3 cup + 1 tbsp granulated sugar
- 1 large egg
- 1 egg yolk
- 7 tbsp unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup chocolate chips
Instructions
- In a large bowl of a standing mixer add in butter, brown sugar and granulated sugar. Mix using the paddle attachment until light and fluffy.
- Add in egg, yolk and vanilla extract mixing until evenly incorporated.
- In a separate bowl, add the gluten free baking flour, baking powder, baking soda and sea salt. Whisk well to combine all ingredients.
- Add half the dry ingredients into the bowl with the wet and mix on low, add in the remaining dry ingredients once absorbed. When the cookie dough comes together add in the chocolate chips and mix until evenly distributed.
- Line a baking sheet with parchment paper and spread the dough out shaping into a rectangle about 1/2 inch thick. The dough should be soft and spreadable. Cover with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350 F and place cookie dough onto work surface. Add another sheet of parchment paper on to the baking sheet. Using a large knife or bench scraper straighten the outside edge of the dough rectangle. Cut the dough in half then cut each half into strips about 3/4-1 inch wide. Cleaning off the knife in between each cut. Carefully pull strips off one at a time and place onto the prepared baking sheet about 5 or 6 strips at a time. Be sure to leave 3 inches of space between. If the dough is no longer cool and sticking to the parchment paper, place in refrigerator for another 30 minutes until firm.
- Place baking sheet on middle rack in preheated oven. After 8 minutes, remove the cookie fries and using your bench scraper or knife press the edges in to straighten them and perfect their shape as they will spread quite a lot and lose their shape.
- Place back in oven for 4 more minutes. If you want thinner cookie fries, cut the strips lengthwise in half immediately after baking. Continue this process until all the cookie fries are baked. Cool for 5 minutes then transfer to a wire rack.
- Serve with dessert dips like chocolate ganache, caramel, whipped cream or fluffy. Enjoy!
Notes
- Use parchment paper. This prevents sticking and helps with even baking. You will need additional paper for when transferring after chilling to oven.
- Use a sharp knife or bench scraper to form cookies. Either tool will help you shape these cookies so they don't run.
- Try to keep the cookie fries evenly sized. This helps them bake up well. They also need to be at least 3 inches apart so work in batches.
- Bake until just golden. Overbaking can make them too crisp. 12 minutes is just right for my oven. Adjust accordingly.
- Let them cool slightly before moving to cookie rack. They start to firm up as they cool for about 5 minutes.
- Storage: Store cookie fries in an airtight container at room temperature for up to 4 days. To bring them back to life, warm them in the oven for a few minutes.
- Freezing baked cookie fries: Let them cool completely then place in a freezer safe bag or container for up to 2 months.
- Freezing cookie dough: Roll the dough into fry shapes, freeze on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding an extra few minutes to crisp up.
- Prep Time: 30 minutes
- 1 hour chill time:
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 197 kcal
- Sugar: 17.1g
- Sodium: 120.6mg
- Fat: 7.6g
- Saturated Fat: 4.6g
- Carbohydrates: 31.1g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 36.5mg