Perfectly soft red velvet cookie fries with a nice, crispy exterior and pockets of melted chocolate throughout. This recipe was inspired by our viral XXL cookie fries.

I love preparing cookie recipes, and recently I have been loving preparing anything red velvet. From red velvet brownies to red velvet brookies to red velvet Nutella rolls, we even made the viral scoopable Nutella cookie pie, but with red velvet flavor!

Ingredients you will need

• Butter: We prefer using unsalted butter for most desserts, especially when we need to brown the butter. This way, we will have better control over the amount of salt in the cookie. We brown butter in recipes like brookies, chocolate chip cookies, and double chocolate cookies.  
• Sugars: A mixture of granulated sugar and brown sugar will be used. Both add different textures and flavors. One is essential for crispy edges, while the other will give our cookies a chewy texture.
• Salt: Balances the sweetness in the cookies and enhances the flavors.
• Cacao powder: We are using a 100% cacao powder, with no sugar added. We love using the same cacao powder for many recipes, like chocolate Nutella pancakes or chocolate cake (or sheet cake!).
• Eggs: They bind the ingredients and give structure to the cookies.
• Vanilla: You could use either pure vanilla bean paste or pure vanilla extract.
• Leavening agents: A mixture of baking powder and baking soda.
• Flour: All-purpose flour gives structure to the cookies.
• Red coloring: Use an oil-based red food coloring; our favorite is from Colourmill.
• Milk chocolate: You can either use chocolate chips or chocolate callets, whichever you like using more. Our favorite chocolate to use is Callebaut 823.

What’s brown butter

When we use brown butter in a recipe first, we need to understand what brown butter is and what it does to our desserts or meals, because yes, brown butter is used in savory foods too, not just desserts.

Brown butter or beurre noisette is butter that has been slowly cooked until the water evaporates and the milk solids brown. Brown butter adds a deep, nutty, and caramelized flavor to most desserts. It’s used in recipes like mashed potatoes, brownies, deep-dish Nutella brownies, or cookie pies.

How to make brown butter at home

We start with room temperature butter; if you use frozen or cold butter, it will splatter everywhere.

In a light colored pan, melt the butter over medium-low heat. After it melts, it will start to bubble, the butter will be yellow, and then the bubbling will intensify. Once you notice that, you will also see that the milk solids are browning, and the butter is starting to turn golden brown. Once you smell a nutty aroma, the butter is browned and ready.

Always make sure you stir constantly to avoid burning at the bottom. Cool down the butter before you use it for at least 10 minutes.

How to shape cookie fries

Shaping the fries is easier than you think.

Start by grabbing a large piece of parchment paper and do a square as you would do for a butter block in butter croissants or red croissants. Which means place the dough in one side of the paper, shape it, and cover it with the rest of the paper, then roll out the dough so it covers the whole square. Using a knife, cut the cookie into sticks and refrigerate for 1 hour. Don’t separate them from each other, just not yet!

After they are cold, they will be harder, and you can easily separate them from each other. I accidentally made a double batch of cookie fries, so I had cookies for days. If you want them to look about the same size, make sure to measure them and divide by the number of fries you’d like to have or mentioned in the recipe card.

*IMPORTANT STEP: As soon as they come out of the oven, reshape them with a flat object like a stainless steel spatula. It has to be as soon as they come out of the oven, or they will break, and you won’t be able to shape them.

BEST tips to follow when making red velvet cookie fries

1. Brown the butter, do the extra step that will take you 10 minutes. It will make the cookie more flavorful and delicious. It’s an extra step that matters especially since the quantity given for butter in the recipe card is before you brown the butter; if you didn’t brown it, the cookies would become very oily.
2.  Refrigerate the cookie dough; the longer you refrigerate it, the more flavor it will have. It’s important so all the flavors get to develop.
3. When you prepare the cookie dough, you start with a whisk for the wet ingredients, sugars, leavening agents, etc., but it’s very important that you switch to a spatula as soon as you add the flour.
4. After the cookie comes out of the oven, it is important that you reshape it.
5. If you like dark chocolate chips more, you can use them instead. You can modify the type of chocolate to use to your liking.

How to serve cookie fries

Red velvet cookie fries are best served warm. As many other cookies like Nutella cookies, Raffaello cookies, and even Ferrero Rocher cookies.

You can prepare an easy dip by melting some Nutella or chocolate, so you can dip the cookie fries, and you can even serve them with ice cream and a glass of milk.

Even though you want to serve them warm, it’s very important you let them sit in the pan when they come out of the oven, or they will break.

How to store cookie dough

Do you know you can prepare cookie dough ahead of time and then bake it whenever it’s needed without needing to thaw it?

Follow the recipe exactly as it says, and then instead of baking, separate them from each other and place them in a large tray with parchment paper and freeze. Freeze for 5 hours, and then you can transfer them to a freezer container or bag, which is much better for storage and space in the freezer.

I recommend you add the time needed to bake the cookies so you don’t forget, as well as the date and name of the food.

You can also freeze them after they bake, follow the same instructions, and reheat before enjoying. We recommend the air fryer or oven for crispy edges.

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