Chocochip Cookie Fries (eggless)
So fun to make and eat: these eggless brown butter chocolate chip cookie fries are crispy on the outside, soft and chewy on the inside ♡
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These eggless chocolate chip cookie fries are such a fun take on my usual chocolate chip cookies. They’re made with brown butter which adds this deep, nutty, caramely flavour that honestly just takes them to the next level.
I use a mix of white and brown sugar which gives the cookies the best texture. The white sugar makes the edges crisp, the brown sugar keeps the centre soft and chewy and together they create that classic cookie bite even in fry form!
For the chocolate, I love using a mix of dark chocolate chips and milk chocolate chips and everything gets finished with flaky sea salt because that tiny bit of salt is what pulls it all together.
The best part? The recipe is eggless, super easy to make and works just as well in an oven, OTG or even an airfryer and because they’re shaped like fries, they’re extra fun to eat and pair perfectly with chilled milk or hot chocolate.
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Chocochip Cookie Fries (eggless)
servings
21 fries
prep time
80 min
cook time
10 min
Ingredients
- 1/2 cup (113 g) butter
- 1/4 cup (35g) brown sugar, powdered
- 1/4 cup (35 g) white sugar, powdered
- 2 tbsp (30ml) milk
- 1/2 tbsp (7 ml) vanilla essence
- 1 cup (120g) all purpose flour
- 1 tbsp (7 g) cornstarch
- 1/4 tsp baking soda
- pinch of salt, if using unsalted butter
Mixins- 1/2 cup (100g approx) chocolate
Garnish
- flaky sea salt
Instructions:
- Add butter to a saucepan and let it cook on low heat, stirring frequently till it starts to foam and turns golden brown. It is important to be careful in this step since once the butter starts changing colour, it can burn very fast. As soon as it turns golden or light brown, take it off the heat as the residual heat of the pan will continue cooking it. Let it cool for 5-10 minutes.
- In a mixing bowl, add your powdered brown sugar and powdered white sugar. Pour in the slightly cooled brown butter and whisk well using a whisk till everything is smooth, glossy and the sugar is almost dissolved.
- Add milk and vanilla essence and give it another quick mix to bring everything together.
- Sift in the dry ingredients: all purpose flour, cornstarch and baking soda. Fold the dry ingredients gently into the wet ingredients, don’t overmix. You want to stop as soon as no dry bits are visible.
- Then comes the best part- the chocolate. I like using both dark and milk chocolate to make the flavour more layered and interesting. For this batch, I used ¼ cup dark chocolate chips and ¼ cup milk chocolate chips. You can use more or less depending on what you like. Fold the chocolate in gently with a spatula.
- Once the cookie dough comes together, transfer it onto a sheet of parchment paper. Place another sheet of parchment on top and use a rolling pin to press and smooth the dough into an even slab. Refrigerate this for at least 1 hour.
- After it firms up, peel off the top parchment and cut the dough into equal sized “fries”. Place them on a parchment lined tray, leaving a good amount of space between each cookie fry because they spread quite a bit.
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Top with more chocolate chips. Bake till the edges are set and the centre stays slightly gooey:
• Oven: 180°C for 7-10 minutes
• Airfryer: 170°C for 7 minutes
• OTG: 175°C for 12-15 minutes - They’ll be super soft straight out of the oven. You can use a spatula or a knife to shape the edges while they’re still hot. Let them cool slightly, sprinkle some flaky salt on top and enjoy with chilled milk or hot chocolate!
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Fantastic recipe, worked wonders and the cookie fries got wiped out in mere minutes after coming out of the oven!
can you do it in the air fryer, i tried doing it in the airfryer but it burnt and went too flats
