In a mixing bowl, cream together 1 cup of unsalted butter and 1 cup of brown sugar using an electric mixer on medium speed until fluffy, about 2-3 minutes. Once combined, add in 1 egg and 1 teaspoon of vanilla extract, continuing to beat until fully incorporated.

In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and a pinch of salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

Gently fold in 1 cup of mini chocolate chips using a spatula. Mix just until the chocolate is distributed evenly throughout the dough.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for about 30 minutes. Preheat your oven to 350°F (175°C).

On a lightly floured surface, roll the chilled dough into a rectangle, about ½ inch thick. Slice the dough into fry shapes—about ½ inch wide and 4 inches long.

Arrange the cookie fries on a parchment-lined baking sheet, spacing them a couple of inches apart. Bake for about 12-15 minutes, until the edges turn golden brown.

Once baked, transfer the cookie fries to a wire cooling rack and let them cool for at least 10 minutes.