Cookie Fries

Make the Cookie Dough: In a large mixing bowl, beat together the melted butter, brown sugar, and granulated sugar until smooth. Add the vanilla, egg, and egg yolk and continue beating for 5 minutes until light and creamy. In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt. Add the dry ingredients to the wet and mix until just combined. Fold in both chocolates by hand with a rubber spatula.

Shape the Cookie Fries: Scoop about 1 heaping tablespoon of dough and roll into an even log roughly 5 inches long and 1/2 inch thick. Arrange on a parchment-lined baking sheet, leaving about 2 inches between each. Freeze for 20 minutes.

Bake: Preheat the oven to 325°F. Bake for 8 to 9 minutes, rotating the sheet halfway through. At the halfway point, press extra chocolate pieces onto the tops for a bakery finish. Cookies are done when edges are lightly golden and centers still look slightly underbaked. If any spread, use a spatula or bench scraper to nudge sides back into fry shape while warm. Sprinkle with flaky sea salt if desired. Let cool on the baking sheet about 5 minutes, then transfer to a wire rack.

Serve and Store: Serve slightly warm with dipping sauces such as warm chocolate sauce, caramel, marshmallow fluff, or vanilla icing. Store leftovers in an airtight container at room temperature up to 3 days. Freeze portions of 3 to 4 for longer storage and bake from frozen adding a minute or two to baking time.