Crunchy Edge Cookie Fries with Sweet Dipping Sauces

1.For the Cookie Fries: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

2.Beat in the eggs one at a time, then stir in the vanilla extract.

3.In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

4.Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be firm.

5.Divide the dough in half. On a lightly floured surface, shape each half into a rectangle about 1.5 cm thick.

6.Wrap the dough rectangles in plastic wrap and refrigerate for at least 1 hour, or until firm enough to cut.

7.Preheat your oven to 190°C (375°F). Line baking sheets with parchment paper.

8.Remove one dough rectangle from the refrigerator. Using a sharp knife or a pizza cutter, cut the dough into strips about 1 cm wide and 10-12 cm long, resembling french fries.

9.Carefully transfer the cookie fries to the prepared baking sheets, leaving about 2 cm of space between them.

10.Bake for 10-14 minutes, or until the edges are golden brown and the centers are still slightly soft. The exact time will depend on the thickness of your fries.

11.Let the cookie fries cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

12.Repeat with the remaining dough.

13.For the Chocolate Dipping Sauce: In a heatproof bowl, combine the semi-sweet chocolate chips and butter. Heat the heavy cream in a small saucepan until simmering.

14.Pour the hot cream over the chocolate and butter. Let it sit for 5 minutes, then whisk until smooth and glossy.

15.For the Caramel Dipping Sauce: In a heavy-bottomed saucepan, melt the granulated sugar over medium heat, swirling the pan occasionally, until it turns a deep amber color. Be careful not to burn it.

16.Slowly and carefully whisk in the warmed heavy cream. The mixture will bubble up vigorously. Continue whisking until smooth.

17.Remove from heat and whisk in the butter pieces until fully incorporated. Stir in the sea salt.

18.Let the caramel cool slightly before serving.

19.For the Raspberry Coulis: In a small saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes.

20.Press the mixture through a fine-mesh sieve to remove seeds. Discard the seeds and let the coulis cool.

21.Serve the cookie fries warm or at room temperature with the dipping sauces on the side.