Make the dough.

Cream butter and sugars together until smooth and fluffy. Add the egg and vanilla, then mix until everything looks like it actually belongs together.

Add dry ingredients.

Stir in flour, baking powder, and salt. Mix until a soft dough forms. Fold in chocolate chips if you’re not holding back (which you shouldn’t).

Chill the dough (optional but smart).

If your dough feels sticky, chill it for 15–20 minutes. Pro tip: cold dough = better-shaped fries.

Shape the cookie fries.

Roll small portions of dough into thin “fries” (about finger-length). Don’t stress about perfection—rustic fries have personality.

Bake them.

Place on a lined tray and bake at 175°C (350°F) for 10–12 minutes. Edges should be golden, centers slightly soft.

Prepare dipping sauces.

While cookies bake, melt chocolate and set out your dips. This is your moment to feel like a dessert genius.

Cool slightly and serve.

Let fries cool for a few minutes, then serve warm for maximum dip-worthy goodness.