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Up your cookie game with these irresistibly crispy chocolate chip cookie fries made in the air fryer. They’re fun, delicious, and perfect for a snack or dessert!
What are Chocolate Chip Cookie Fries?
Cookie fries are a fun twist on the classic cookie. Instead of the usual round shape, the cookie dough is rolled out thin, baked, and cut into fry-like sticks. They’re perfect for dipping in your favorite milk, and they add a playful element to the traditional chocolate chip cookie. Best part, they’re crispy, delicious, and easy to share!
Why Cookie Fries Instead of Traditional Cookies?
Firstly, they’re fun to make and even more fun to eat. The kids (and the grown-up kids) will love them. Secondly, there’s just something so satisfying about dunking those crispy little cookie sticks into a cold glass of your favorite milk. Are they a little fussier to make? Yes, I guess you can say so. But the process is quick and trust me, it’s worth it!
What You'll Need to Make Crispy Chocolate Chip Cookie Fries
To make these delicious cookie fries, you’ll need an air fryer and the following ingredients: all-purpose flour, baking soda, salt, granulated sugar, brown sugar, salted butter, vanilla extract, egg yolk, and mini chocolate chips. I’ve included an eggless version in the “Tips” section below, if you’d rather go that route.
Now, you don’t necessarily need an air fryer to make these; you can bake them in a traditional oven, but I haven’t tested it out yet (we’re in between houses and temporarily living in our RV, which doesn’t come with a traditional oven).
How to Make Chocolate Chip Cookie Fries
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Supplies and Ingredients
Supplies:
- Air fryer
- Small/medium bowl
- Parchment paper
- Rolling pin (can also use a large glass bottle, or heavy cutting board)
- Pizza cutter or sharp knife
- 1/4 cup (4 tbsp) salted butter, melted
- 1/4 cup brown sugar, packed
- 2 tbsp cane sugar
- 1/4 tsp vanilla extract
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1 egg yolk
- 2/3 cup all-purpose flour
- 1/4 cup mini semi-sweet chocolate chips
Step-by-Step Instructions
Note, this recipe makes two batches in my 4-quart air fryer. You may need to work in 2 or 3 batches depending on the size of your air fryer.
- In a small/medium bowl, melt the butter in the microwave for 15-30 seconds, and let it cool slightly.
- Mix in the brown sugar, cane sugar, vanilla extract, baking soda, salt, and egg yolk.
- Lightly mix in the flour just until you don’t see any more streaks of flour.
- Fold in the mini chocolate chips. It may be easier to use your hand to mix them in.
- Place the cookie dough in between two large sheets of parchment paper, and roll it out to about 1/4 inch thick.
- Cut the cookie dough into a square large enough to fit inside the basket of your air fryer, and optionally pre-score the dough using a pizza cutter or sharp knife. Reserve the left over dough to make your second batch.
- At this point you can pre-heat the air fryer to 325°F (163°C).
- Cut the excess parchment paper around the cookie dough, leaving about 1 inch around.
- Once the air fryer is pre-heated, place the cookie dough with parchment paper inside the basket, and bake on the air fry setting for 5 minutes.
- While the dough is baking, grab more parchment paper, roll out your second batch, and cut it into a square. The left over scraps of dough can be left on the parchment to bake (they make for a delicious, crunchy “taste test” when done).
- Carefully remove the first cookie batch from the air fryer (it helps to grab one end of the parchment, tip the basket and gently slide it out onto a counter or cutting board). Let it cool while you bake the second batch.
- Bake the second batch for 5 minutes, then gently remove onto a counter or cutting board to cool.
- Place a square sheet of parchment paper over the first cookie batch, and carefully flip it over so you can proceed to bake the other side (it helps to use a plate for stability).
- Using a pizza cutter or a sharp knife, cut the cookie into 1/2 inch strips, and space them out a bit (you won’t have room to space them out too far, but it’s also unnecessary to do so).
- Place your cookie fries back in the air fryer and bake at 325°F (163°C) for 4 minutes.
- Carefully remove them from the air fryer to cool, and follow the same process for the second batch.
- Let the cookie fries cool completely so they can get firm and crisp up before enjoying.
Tips and Variations
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- Keep in mind, not all air fryers bake the same, so you may need to adjust the baking times or temperature slightly to get your cookie fries a nice golden brown.
- Let the finished chocolate chip cookie fries cool completely before picking them up, so they can firm up and become crispy.
- To make an eggless version, replace the egg yolk with 1 tablespoon of your milk of choice. The rest of the ingredients and instructions stay the same.
- Replace the mini semi-sweet chocolate chips with finely chopped dried cranberries or nuts, white chocolate chips, or butterscotch chips.
- For a slightly healthier version, replace the brown sugar with coconut sugar, and the cane sugar with monk fruit sweetener.
- Add 1/8 tsp of cinnamon, nutmeg, or pumpkin pie spice to the dough for a warm, spiced version.
- After baking and once cooled, dip the ends of the cookie fries in melted chocolate and let them set for an extra indulgent treat.
- I personally like to dip these cookie fries in milk, but you can also dip them in vanilla, chocolate, or caramel sauce.
Final Thoughts
These cookie fries are a fun and unique twist on the classic chocolate chip cookie. They come out perfectly crispy every time with the help of an air fryer. They are kid (and grown-up kid) friendly, and with a few simple swaps you can customize them to suit your taste. I hope you’ll give these a try, I’m sure you’ll love them. Enjoy!
Other Recipes you Might Like
Chocolate Chip Cookie Fries in Air Fryer Recipe
Equipment
- Air Fryer
- Small/medium bowl
- Parchment paper
- Rolling Pin (can also use a large glass bottle, or heavy cutting board)
- Pizza cutter or sharp knife
Ingredients
- 1/4 cup (4 tbsp) salted butter melted
- 1/4 cup brown sugar packed
- 2 tbsp cane sugar
- 1/4 tsp vanilla extract
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1 egg yolk
- 2/3 cup all-purpose flour
- 1/4 cup mini semi-sweet chocolate chips
Instructions
Note, this recipe makes two batches in my 4-quart air fryer. You may need to work in 2 or 3 batches depending on the size of your air fryer.
- In a small/medium bowl, melt the butter in the microwave for 15-30 seconds, and let it cool slightly.
- Mix in the brown sugar, cane sugar, vanilla extract, baking soda, salt, and egg yolk.
- Lightly mix in the flour just until you don't see any more streaks of flour.
- Fold in the mini chocolate chips. It may be easier to use your hand to mix them in.
- Place the cookie dough in between two large sheets of parchment paper, and roll it out to about 1/4 inch thick.
- Cut the cookie dough into a square large enough to fit inside the basket of your air fryer, and optionally pre-score the dough using a pizza cutter or sharp knife. Reserve the left over dough to make your second batch.
- Pre-heat the air fryer to 325°F (163°C).
- Cut the excess parchment paper around the cookie dough, leaving about 1 inch around.
- Once the air fryer is pre-heated, place the cookie dough with parchment paper inside the basket, and bake on the air fry setting for 5 minutes.
- While the dough is baking, grab more parchment paper, roll out your second batch, and cut it into a square. The left over scraps of dough can be left on the parchment to bake (they make for a delicious, crunchy "taste test" when done).
- Carefully remove the first cookie batch from the air fryer (it helps to grab one end of the parchment, tip the basket and gently slide it out onto a counter or cutting board). Let it cool while you bake the second batch.
- Bake the second batch for 5 minutes, then gently remove onto a counter or cutting board to cool.
- Place a square sheet of parchment paper over the first cookie batch, and carefully flip it over so you can proceed to bake the other side (it helps to use a plate for stability).
- Using a pizza cutter or a sharp knife, cut the cookie into 1/2 inch strips, and space them out a bit (you won't have room to space them out too far, but it's also unnecessary to do so).
- Place your cookie fries back in the air fryer and bake at 325°F (163°C) for 4 minutes.
- Carefully remove them from the air fryer to cool, and follow the same process for the second batch.
- Let the cookie fries cool completely so they can get firm and crisp up before enjoying.
Notes
- Keep in mind, not all air fryers bake the same, so you may need to adjust the baking times or temperature slightly to get your cookie fries a nice golden brown.
- Let the finished chocolate chip cookie fries cool completely before picking them up, so they can firm up and become crispy.
- To make an eggless version, replace the egg yolk with 1 tablespoon of your milk of choice. The rest of the ingredients and instructions stay the same.
- Replace the mini semi-sweet chocolate chips with finely chopped dried cranberries or nuts, white chocolate chips, or butterscotch chips.
- For a slightly healthier version, replace the brown sugar with coconut sugar, and the cane sugar with monk fruit sweetener.
- Add 1/8 tsp of cinnamon, nutmeg, or pumpkin pie spice to the dough for a warm, spiced version.
- After baking and once cooled, dip the ends of the cookie fries in melted chocolate and let them set for an extra indulgent treat.
- I personally like to dip these cookie fries in milk, but you can also dip them in vanilla, chocolate, or caramel sauce.
