Zutaten
Kochutensilien
Method
Don’t skip the chill time – chilling the dough makes it easier to cut into clean fry shapes and helps them hold their form while baking.Use mini chocolate chips: they distribute better and keep the fries from breaking; if you only have large chips, chop them smaller (like I did in the video).Watch the edges, not the center: take them out when the edges are lightly golden. The centers will finish setting as they cool, so they stay soft inside.Don’t overbake: if you bake them too long, they turn into hard sticks instead of soft-in-the-middle cookie fries.Shape first, then freeze: after cutting the dough into fry shapes, place them in the freezer for 1 hour. This keeps the fries sharp, prevents spreading, and gives that signature crisp edge. If they spread in the oven: pull the tray out immediately, reshape the fries with a spoon or knife, and return them to the oven. Cut evenly: uniform pieces bake better and look more like real fries. Serve with warm Nutella: heating the Nutella makes a silky, perfect dipping sauce.
Combine the Wet Ingredients
- Melt the butter, then let it cool for about 5–10 minutes until just warm (not hot). Whisk together melted butter, brown sugar, and white sugar. Add the egg and vanilla extract and mix until smooth.
Add the Dry Ingredients
- Add flour, baking soda, cornstarch, and salt. Mix until a soft dough forms. Fold in the chocolate chips.
Chill the Dough
- Chill the dough in the fridge for 30–60 minutes so it firms up and becomes easier to shape.
Shape into Fries
- Preheat oven to 175°C (350°F). Press the chilled dough into a rectangle (about 1–1.5 cm thick). Slice into fry-shaped strips and transfer them onto a baking sheet lined with parchment paper.
Bake
- Bake for 10-12 minutes, depending on thickness, until the edges turn lightly golden. If the dough spreads in the oven, remove the tray immediately and reshape the fries while hot using a spatula or knife.
Serve
- Warm up some Nutella and serve as a dip. Enjoy fresh for the best texture.
