Brown Butter Chocolate Chip Cookie Fries with Chocolate Dip

Ingredients:

• ¾ cup (168 g) unsalted butter
• 1 cup (200 g) packed light brown sugar
• ¼ cup (50 g) granulated sugar
• 1 large egg + 1 large egg yolk, room temperature
• 1 tablespoon pure vanilla extract
• 1¾ cups (220 g) all-purpose flour
• ¾ teaspoon baking soda
• ¾ teaspoon kosher salt, plus flaky sea salt for sprinkling
• 1½ cups (255 g) semi-sweet chocolate chips

Instructions:

1. Brown the butter in a small saucepan over medium-low heat, stirring and scraping every 10–15 seconds, until golden with nutty aroma and brown bits (5–7 minutes). Remove from heat and cool slightly.
2. In a large bowl, mix brown butter with brown sugar and granulated sugar. Add egg, egg yolk, and vanilla; mix well.
3. Fold in flour, baking soda, and salt just until combined. Gently fold in chocolate chips.
4. Cover and chill dough for at least 1 hour (or overnight).
5. Let dough sit at room temperature about 20 minutes until scoopable. Preheat oven to 350°F (180°C).
6. Spread dough on parchment into a rectangle about 1–1.5 cm thick. Cut into fry shapes (8–10 cm long, ~1.5 cm wide).
7. Transfer to a parchment-lined baking sheet, spacing slightly apart.
8. Bake 12 minutes until lightly golden on edges but soft in the center.
9. Remove from oven and immediately reshape into fries using a flat spoon. Cool completely. Sprinkle with flaky sea salt before serving.