The Brown Butter: Start by placing your butter in a light-colored saucepan over medium heat. Using a light pan helps you see the color change! Stir it constantly as it melts. Watch closely as it foams up—that's the water cooking out. When it turns a lovely golden brown, smells nutty, and you see little brown specks at the bottom, take it off the heat immediately. Let it cool down a little bit before we use it.

Mixing the Wet Ingredients: In a large mixing bowl, add your granulated sugar, brown sugar, and that beautiful cooled browned butter. Use a whisk to mix it all until it's well combined and smooth.

Adding the Egg: Crack in one egg. Whisk it until it's fully incorporated. You want the texture to look slightly caramelized and glossy.

Note: Make sure your butter has cooled enough before adding the egg so we don't accidentally cook it!

Adding the Dry Ingredients: Sprinkle in the baking powder and all-purpose flour. Now, swap your whisk for a wooden spoon or a silicone spatula—we want to be gentle now. Fold the flour in just until it disappears. Be careful not to overmix, dear!

Checking the Texture: The dough should feel slightly sticky, but not too wet. If it feels a bit too damp, just add a tiny pinch of flour until it feels right.

The Chocolate: Pour in the milk chocolate chips and gently fold them into the dough. Milk chocolate is best here because its creamy sweetness pairs so wonderfuly with the nutty brown butter!

Rolling and Cutting: Lightly flour a piece of parchment paper and place your dough right on top. Roll the dough out into a nice, large, even rectangle. Take a sharp knife or a pizza cutter and cut the dough into thin strips so they look like french fries.

The First Chill: Slide the parchment with the cut dough into the freezer for about 5 to 10 minutes. This just firms them up a little so they are easier to move without breaking.

Transferring: Using a bench scraper or a flat spatula, carefully lift the cookie fries and move them onto a baking sheet. You can reuse that same piece of parchment paper to line the sheet! Arrange the fries so there is a little space between each one.

The Second Chill: Now, pop the whole baking sheet into the freezer for 30 minutes to 1 hour. This lovely long rest ensures they hold that perfect fry shape while they bake.

Preheat: While the cookies are chilling, heat your oven to 190°C (375°F).

Bake: Once the oven is hot and the cookies are chilled, bake them for about 13-15 minutes. You'll know they are done when the edges are golden brown but the centers are still just a little bit soft.