Chocolate Chip Cookie "Fries"

Place the butter in a light-colored saucepan over medium heat. Stir constantly as it melts, watching carefully as it foams and begins to brown. When it develops a golden brown color with a nutty aroma and brown specks at the bottom, remove it from the heat immediately. Let it cool slightly before using.

In a large mixing bowl, pour in the granulated sugar, brown sugar, and cooled browned butter. Using a whisk, mix until everything is well combined and smooth.

Add one egg to the mixture. Whisk until fully incorporated and the texture becomes slightly caramelized and glossy. Cooling the browned butter beforehand prevents cooking the egg.

Add the baking powder and all-purpose flour to the wet mixture. Swap your whisk for a wooden spoon or silicone spatula. Gently fold until just combined, being careful not to overmix.

The dough should be slightly sticky, neither too dry nor too wet. If it feels too wet add a small amount of flour gradually until you reach the right consistency.

Add the milkchocolate chips and fold them into the dough gently. We prefer milk chocolate for its creamy sweetness that complements the browned butter better than dark chocolate.

Lightly flour your parchment paper and place the dough on it. Roll out the dough into a large, even rectangle. Using a sharp knife or pizza cutter, cut the dough into thin strips to form fry shapes.

Place the cut cookie fries in the freezer for about 5 to 10 minutes. This firms them up, making it easier to transfer them to the baking sheet.

Using a bench scraper or flat spatula, carefully lift the cookie fries from the parchment paper. You can reuse the same parchment paper by placing it onto your baking sheet. Arrange the cookie fries on the sheet, leaving space between each one.

Place the baking sheet with the arranged cookie fries into the freezer for 30 minutes to 1 hour. This final chill ensures they hold their shape during baking.

Preheat your oven to 190°C (375°F). Once the oven is fully heated, bake the cookie fries for about 13 minutes until the edges are golden and the centers remain slightly soft.