In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2-3 minutes).

Add the egg and vanilla extract, mixing just until combined. Scrape down the sides of the bowl.

Whisk the flour and salt together in a small bowl. Gradually add dry ingredients to the wet mixture, mixing on low just until incorporated.

Fold in the mini chocolate chips using a spatula. Do not use standard chocolate chips, as they will make cutting the fries difficult.

Place the dough between two sheets of parchment paper. Roll out into a large rectangle about 1/4-inch thick.

Transfer the rolled dough (still in the parchment) to a baking sheet and chill in the refrigerator for at least 30 minutes until firm.

Preheat oven to 350°F (175°C). Remove the top layer of parchment. Use a pizza cutter or crinkle cutter to trim the edges, then cut the dough into 3-inch long by 1/2-inch wide strips.

Carefully transfer the cut fries to a new parchment-lined baking sheet, leaving 1/2 inch of space between them.

Bake for 10-12 minutes until the edges are light golden brown. Let cool on the pan for 5 minutes before transferring to a wire rack.

Serve warm or at room temperature with caramel sauce, chocolate ganache, or milk for dipping.