Brown the butter

• Place the butter in a saucepan over medium-low heat and stir, scraping the bottom and sides with a spatula every 10 to 15 seconds.
• Cook until the foam subsides, the butter smells nutty and golden brown bits appear, about 5 to 7 minutes.
• Remove from the heat and let cool in the pan for a few minutes.

Mix the wet ingredients

• In a large bowl, combine the brown butter, brown sugar and granulated sugar with a spatula.
• Add the egg, egg yolk and vanilla and mix well.

Make the dough

• Add the flour, baking soda and salt and fold until no streaks of flour remain, without overmixing.
• The dough should be soft but not sticky.

Add chocolate and chill

• Fold in the chocolate chips until evenly distributed.
• Cover the bowl and refrigerate for at least 1 hour, up to overnight.

Preheat and soften the dough

• Preheat the oven to 175 °C for 30 minutes.
• Let the dough soften at room temperature until scoopable, about 20 minutes.

Shape the fries

• Spread the dough on parchment paper into a rectangle about 1 to 1.5 cm thick.
• Cut into fry shapes roughly 8 to 10 cm long and 1.5 cm wide.
• Arrange the pieces on a parchment-lined baking tray, leaving space between each one.

Bake

• Bake until puffed and light golden brown around the edges but still soft in the middle, 12 to 13 minutes.
• As soon as the tray comes out of the oven, push the fries back into shape from all sides with a flat spoon.
• Let cool completely before serving, as warm cookies break easily.

Serve

• Sprinkle with flaky sea salt and serve with chocolate and white chocolate dip.