Browned Butter Chocolate Chip Cookie Fries

A sweet and salty chocolate chip cookie with bittersweet chocolate, milk chocolate and nutty brown butter, giving you a caramelized sugar flavor, in a cookie fries form and dipped in chocolate.

These cookies are not your normal cookies. First, using brown butter instead of softened butter give the cookie a different flavor. They're are notes of butterscotch or a caramelized sugar.

Another thing that makes these cookies different is that they are cut into 'fries'. I have seen this trend going around Pinterest lately with a sugar cookie recipe.

I love me a good chocolate chip cookie, like I have said in different post, but I am always trying to find a way to make it tasty even better.

Since National Chocolate Chip Cookie Day, May 15, is around the corner I had to this post.

Recipes you may like
Pistachio Chocolate Chip Cookies
Black and White Mocha Cookies
Leftover Candy Cookie Bars

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Browned Butter Chocolate Chip Cookie Fries

Time
Prep: 25 minutes
Chilling: 2 to 3 hours
Baking: 12 to 15 minutes

Ingredients

Browned Butter Cookie Dough
1 cup (2 sticks) Unsalted Butter
3 cups Unbleached All Purpose Flour
1 cup Dark Brown Sugar
3/4 cup Granulated Sugar
3 large eggs
1 tablespoon Pure Vanilla Extract
3/4 teaspoon Baking Powder
1 teaspoon Fine Sea Salt
3 cup Chocolate Chips, I used a mix of Milk and Bittersweet

Chocolate Drizzle
1 cup Milk Chocolate Chips
1 tablespoon Coconut Oil
Pinch of Sea Salt

1. In a medium saucepan, cook butter on medium low heat until foamy and lightly brown, 10 to 12 minutes, close to color of a light caramel color. Stir often. Remove from heat and transfer to a large bowl. Let if cool for 10 minutes.
2. While the butter cools, whisk together flour, baking soda and fine sea salt. Set aside.
3. Once the butter is cooled, add brown sugar and granulated sugar and mix until well incorporated  Add eggs one at a time and vanilla extract until it lightens up and thickens about 1 to 2 minutes. Slowly add in 3/4 of the flour a cup at a time. Save the last 1/4 of the flour.
4. Toss chocolate chips in the last 1/4 of flour and fold into the batter. The batter maybe a little loose, that's okay. Cover bowl and chill for 30 minutes.
5. Cover a 11 x 17 pan with parchment paper. Press cookie dough into pan and chill in the fridge for 2 to 3 hours or until firm.
6. Preheat oven to 350 degrees, bake in the pan for 20 to 25 minutes or until middle is cooked through. Removed from the oven and let cool in the pan for 10 minutes, remove from pan and cool on a cookie sheet for another 10 to 15 minutes.
7. Once the cookies are cooled, cut into 'fries' about 1/2 inch to 1 inch by 4 to 5 inches with a pizza cutter or a knife. They maybe a little soft but they will crisp up once they have cooled fully.
8. Chocolate Drizzle: Melt chocolate, sea salt and coconut oil in microwave for 1 to 2 minutes, stirring every 30 seconds until fully melted. Let it cool for 2 to 3 minutes.
9. Dip cooled 'fries' into chocolate and let set for 20 to 30 minutes in the fridge. Store in cool place or in the fridge.
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