Fried Cookie Dough
December 10, 2014
Chankuuah is coming and that means the deep fryer has come in from the garage. I pretty much only fry things two times of year, Chanukkah and Super Bowl Sunday, but once I get the fryer out my mind starts spinning will all the things I could fry. Other years for Chanukkah I have made all kinds of different things, from churros to bunuelos to tradiional and not so traditional sufganiyot (Jelly Doughnuts).
While fried dough of all kinds is totally delicious (stay tuned for a super easy gluten-free funnel cake recipe) this time I wanted to make something a bit different just to mix things up a little. With all the ideas floating through my mind, the one that I kept coming back to was the idea of making fried chocolate chip cookie dough.
Now chocolate chip cookie dough is one of the greatest desserts of all time. I would venture a guess that many people make homemade chocolate chip cookies just to be able to sneak a bit from the mixing bowl before it is baked. I am no exception, that is my favorite part about making cookies. In fact, I even have an entire cookbook dedicated to cookie dough and cookie dough themed desserts. But I had never seen fried cookie dough before, and I knew that was something I had to make a reality.
Well it turns out that fried cookie dough is a very good idea. The outside gets crispy from the batter while the inside stays soft. It has all the warm gooey goodness of a chocolate chip cookie right out of the oven but still has that cookie dough texture and taste. They are so good they will fly off the plate. I cannot recommend these enough.
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Fried Cookie Dough
December 10, 2014
Ingredients & Instructions
Ingredients & Quantities
For the Cookie Dough
- 1/2 cup (1 stick) Earth Balance margarine
- 1/4 (2 oz) cup sugar
- 1/2 cup (2 oz) dark brown sugar, packed
- 2 tablespoons (1 oz) non-dairy milk of choice
- 1/2 teaspoon vanilla extract
- 1 1/4 cups (5.6 oz) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (3 oz) mini semisweet chocolate chips
For the Batter
- 1 cup (4.5 oz) flour
- ½ tsp baking powder
- 1 tablespoon (.5 oz) sugar
- 1 egg
- ½ c (4 oz) seltzer
Preparation Instructions
Beat the margarine and both sugars in the bowl of an electric mixer until smooth. Add the milk and vanilla and beat until well combined. Add the flour and beat until just mixed. Stir in the chocolate chips. Refrigerate the cookie dough until it is firm enough to roll. Roll the cookie dough into one inch balls. Place the on a parchment lined baking sheet and freeze until firm, at least 30 minutes.
Heat 3 inches of oil in a pan to 375 (or, even easier use a deep fryer. Whisk together the flour, baking powder, and sugar in a large bowl. Whisk in the egg and seltzer.
Remove the cookie dough from the freezer. Dip a cookie dough ball in the batter, making sure it is completely covered. Carefully drop the cookie dough ball into the hot oil. Repeat with remaining cookie dough, frying no more than three or four at a time to keep the oil temperature from dropping. Fry until the outside is golden brown. Drain and transfer to a paper towel lined plate.
Let cool for a few minutes before serving so that the chocolate chips are not scalding hot, but they are best served warm.
Cookie dough recipe adapted from The Cookie Dough Lover’s Cookbook
Recipe Details
Recipe Times
Prep
10 Minutes
Cook
3 Minutes
Total
20 Minutes
Recipe Yield
2 dozen
Recipe Categories
Fried Cookie Dough
December 10, 2014
Recipe Details
Recipe Yield
2 dozen
Prep Time
10 Minutes
Cook Time
3 Minutes
Total Time
20 Minutes
Ingredients & Quantities
For the Cookie Dough
- 1/2 cup (1 stick) Earth Balance margarine
- 1/4 (2 oz) cup sugar
- 1/2 cup (2 oz) dark brown sugar, packed
- 2 tablespoons (1 oz) non-dairy milk of choice
- 1/2 teaspoon vanilla extract
- 1 1/4 cups (5.6 oz) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (3 oz) mini semisweet chocolate chips
For the Batter
- 1 cup (4.5 oz) flour
- ½ tsp baking powder
- 1 tablespoon (.5 oz) sugar
- 1 egg
- ½ c (4 oz) seltzer
Preparation & Cooking
Preparation
Beat the margarine and both sugars in the bowl of an electric mixer until smooth. Add the milk and vanilla and beat until well combined. Add the flour and beat until just mixed. Stir in the chocolate chips. Refrigerate the cookie dough until it is firm enough to roll. Roll the cookie dough into one inch balls. Place the on a parchment lined baking sheet and freeze until firm, at least 30 minutes.
Heat 3 inches of oil in a pan to 375 (or, even easier use a deep fryer. Whisk together the flour, baking powder, and sugar in a large bowl. Whisk in the egg and seltzer.
Remove the cookie dough from the freezer. Dip a cookie dough ball in the batter, making sure it is completely covered. Carefully drop the cookie dough ball into the hot oil. Repeat with remaining cookie dough, frying no more than three or four at a time to keep the oil temperature from dropping. Fry until the outside is golden brown. Drain and transfer to a paper towel lined plate.
Let cool for a few minutes before serving so that the chocolate chips are not scalding hot, but they are best served warm.
Cookie dough recipe adapted from The Cookie Dough Lover’s Cookbook
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Oh Em Gee. I am SO making this for Chanukah! You just blew my mind!
I love cookie dough and I love to fry things like pizza dough, bananas dipped in pancake batter, etc. and this has never occurred to me. I am going to do this TONIGHT and I don’t care what the consequences are.
Hi Shoshana,
These look delicious! I’d love to serve them this Shabbat morning. Do you think they will still taste good if I fry them tomorrow, refrigerate overnight, and then warm it up on Shabbat morning?
I’m so glad you want to try them. Unfortunately I don’t think they will taste great made ahead and reheated. I ate one that was leftover the day after I made them and while the cookie dough part still tasted good the outside was pretty soggy.