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Deep-Fried Chocolate Chip Cookie Dough

Book Title

About the book

Deep-Fried Chocolate Chip Cookie Dough

From Cookie Doughlicious

Want to freak out your food snob friends? Serve them deep-fried cookie dough for dessert and watch them squirm. And then call you a genius.

Makes about 16 fritters

1 cup Chocolate Chip Cookie Dough(see below)
1/2 cup all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon baking powder
Pinch of salt
1/2 cup club soda
1 large egg white
1/2 teaspoon vanilla extract
Oil, for frying
Confectioners’ sugar, for dusting (optional)

Using a small scoop, such as a melon baller, make little orbs of cookie dough, and place them on a waxed paper–lined baking sheet. Chill for at least 15 minutes in the freezer, or until firm.
In large bowl, whisk together the flour, sugar, baking powder, and salt. In a medium bowl, whisk together the club soda, egg white, and vanilla. Whisk the wet ingredients into the dry. Remove the
frozen cookie dough balls from the freezer.
In a heavy-bottomed pot over mediumhigh heat, heat 4 inches of oil until an instant-read thermometer registers 350°F. Dip 4 of the cookie dough balls in the batter and turn to coat, shaking off any excess batter. Carefully transfer the coated balls to the hot oil, and fry until
golden brown, 1 to 2 minutes. Transfer to paper towels to drain, and repeat with the remaining dough balls.
Serve the fritters warm, with a little dusting of confectioners’ sugar, if desired.

Chocolate Chip Cookie Dough
4 tablespoons (1/2 stick) unsalted butter,
at room temperature
2 tablespoons granulated sugar
2 tablespoons packed light or dark
brown sugar
1/2 teaspoon vanilla extract
1 tablespoon milk
1/2 cup all-purpose flour
1/4 teaspoon salt
2 ounces (1/4 cup) chocolate chips

In a medium bowl, beat the butter and sugars for 3 minutes, or until well creamed. Stir in the vanilla and milk. Add the flour and salt and mix, by hand or on low speed with an electric mixer,
until well blended. Stir in the chocolate chips. Mix well.

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