‘Cookie dough fries’ are the latest lockdown baking trend

In the eternal argument over sweet vs savoury, French fries and cookie dough could be the ultimate match up. Ask anyone who enjoys the occasional evening of overindulgence whether they prefer the salty crunch of a fluffy potato finger or the gooey soft centre of a skillet cookie and you could cause their head to explode.

Clearly, trying to decide which dish is more delicious is a thankless task. Fortunately for fans who were bristling for a full-on food fight, the clever folk at Disney World Parks Blog have come up with a way to spare everyone’s blushes and bring the two dishes together. 

As the global lockdown period continues, the website has been sharing some of Disney World’s most popular recipes with fans, including everything from churros to beignets. Now, they’ve broken their silence on the resort’s legendary cookie dough fries. 

According to a post on the blog by Disney Food & Beverage Communications Coordinator Alex Dunlap:

“The plant-based cookie fries are unique and yummy treat to end your meal with. Similar to biscotti, these chocolate chip cookie sticks come with several plant-based dipping sauces: marshmallow cream, chocolate, and strawberry. They’re so good, I just had to share the recipe with you!”

Check out our recipe for a Baileys Gingerbread Skillet Cookie:

The recipe itself, which makes up to 32 separate cookie fries, requires:

• 2 3/4 cup all-purpose flour
• 1/2 cup plus 1 tablespoon powdered sugar
• 1/2 cup plus one tablespoon plant-based margarine, softened
• 7 tablespoons warm water
• 5 tablespoons liquid egg substitute
• 1 tablespoon molasses
• 1/2 cup dairy-free mini chocolate chips

The blog suggests that cooks:

“Combine flour, powdered sugar, and plant-based margarine in bowl of electric mixer fitted with paddle attachment. Beat on medium speed until smooth; In small bowl, combine warm water and egg substitute. Add egg substitute and molasses to mixer. Mix on medium speed until smooth; Fold in chocolate chips; Place in an 8×8-inch pan and refrigerate for 30 minutes; Preheat oven to 325°F. Line two baking sheets with parchment paper or silicone baking mats; Cut into 32 strips that are 1/4-inch wide and 4 inches long. Place 16 strips on each baking sheet; Bake for 20-22 minutes, until crunchy; Serve with your favorite plant-based chocolate, strawberry, and marshmallow dipping sauces.”

It’s not often that mashups can hold a candle to the original, but this case may very well prove to be the exception.