DEEP FRIED CHOCOLATE CHIP COOKIE DOUGH
Now there's a new way to enjoy chocolate chip cookie dough! In this recipe for Deep Fried Chocolate Chip Cookie Dough, balls of cookie dough are dipped in batter and fried, producing a unique dessert that is warm and crispy on the outside, and gooey and melty on the inside. Top with a drizzle of chocolate for the ultimate indulgence.
Provided by Elizabeth LaBau
Categories Dessert
Time 1h5m
Number Of Ingredients 16
Steps:
- Combine the butter and both sugars in the bowl of a large stand mixer fitted with a paddle attachment. Beat them together for 2-3 minutes, until light and fluffy. Scrape down the sides of the bowl, then add the egg and vanilla extract and beat on low speed until combined. Stop the mixer, add the flour and salt, and mix again on low speed until most of the flour streaks are gone.
- Stop mixing, add the chocolate chips, and stir everything together with a spatula until it's well-mixed. Use a 1-inch cookie scoop or a spoon to form the dough into 1-inch balls, and place them on a waxed paper-lined baking sheet. You should get about 20 cookies from this recipe. Chill the dough in the refrigerator until the balls are firm, at least 1 hour. Dough can be made several days in advance and kept, well-wrapped, in the refrigerator until ready to use.
- To make the batter, whisk together the flour, baking powder, salt, and sugar in a medium bowl. Add the milk and 2 tsp of vegetable oil, and whisk until the batter is smooth and free of lumps.Pour the frying oil into a medium saucepan so that it's 2 inches deep. Insert a candy/deep fry thermometer and heat the oil over medium heat until it reaches 360 F (182 C). Once at 360 F, take a chilled ball of cookie dough and dip it in the batter, turning it over with your hands until it's completely covered. Let excess batter drip back into the bowl, then gently drop it into the oil. Repeat with 2-3 more dough balls, so you're frying 3-4 at a time.
- Fry the balls for about 2 minutes per side, flipping as necessary so that they cook evenly.Fry the cookie dough balls until they're puffed and a dark golden brown on all sides. Remove them from the oil using a frying skimmer or slotted spoon and place them on a paper towel-lined baking sheet to drain. Repeat with the rest of the cookie dough balls and batter. Watch the temperature of the oil and keep it between 360 F-370 F (182 - 188 C)-remove it from the heat if it gets too hot, or let it warm up in between batches if the temperature drops too much.
- These balls are best served warm, but not hot. Garnish them with a drizzle of chocolate sauce, a side of whipped cream, a sprinkling of powdered sugar, or nothing at all!
Nutrition Facts : Calories 192 kcal, Carbohydrate 28 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 144 mg, Fiber 1 g, Sugar 16 g, TransFat 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
DEEP-FRIED COOKIE DOUGH WITH FLEUR DE SEL
This is my take on a classic cookie. My Grandmother makes the best chocolate chip cookies ever-lots of chocolate and an extra pinch of salt. The salty-sweet combination is absolute perfection. I love the gooey decadence of melted chocolate, that's why I loaded this dough with 3 cups chocolate chips. And as a nod to Grandma, I finish the dish with a generous sprinkle of fleur de sel. Trust me, dessert doesn't get any better than this. It is divine!
Provided by Anne Thornton, Host of Dessert First
Time 1h20m
Yield 6 dozen
Number Of Ingredients 16
Steps:
- For the cookie dough: Add the flour, baking soda and salt to a large bowl. Using a whisk, stir the mixture to incorporate all the ingredients.
- Cream the butter in a stand mixer until it lightens up. Slowly add in the sugars and continue to cream until the mixture is light and fluffy. Add the eggs 1 at a time, beating well after each egg. Stir in the vanilla. On low speed, add the flour mixture. Once incorporated, fold in the chocolate chips by hand.
- Take 2 teaspoons dough, or if using a spoon, take a good scoop and roll it into balls. I use my hands, it's faster and a whole lot easier. Put the cookie dough balls onto a baking sheet and pop them into the freezer until firm, about 30 minutes. Chilling the dough will help the batter stick to the cookie balls.
- For the batter: Combine the flour, sugar and baking powder in a large bowl. Take a whisk and give the mixture a few swirls to incorporate the ingredients and break up any lumps. Whisk in the egg and the seltzer, making sure to combine well. You want the batter to have the consistency of heavy cream, so add more seltzer, if needed, to achieve this.
- In a large, heavy-bottomed stockpot, heat the oil to 350 degrees F.
- Working in batches, add 3 chilled dough balls to the batter and turn to coat completely. Using a fork or slotted spoon, remove each cookie dough ball from the batter, letting the excess batter drip back into the bowl, then very carefully slip it into the hot oil and repeat.
- Fry no more than 3 at a time, since you do not want the temperature of the oil to drop. Using a slotted spoon, turn them over a few times until they are golden brown, about 3 minutes total. Remove the crispy cookie dough balls from the oil to a paper towel-lined plate to drain. Sprinkle with a generous pinch of fleur de sel and serve warm. Enjoy!
EDIBLE CHOCOLATE CHIP COOKIE DOUGH
Quick, easy, and delicious way to make edible cookie dough that the whole family will love. Best with semisweet or milk chocolate Nestle® chocolate chips. Store in a sealed container in the refrigerator.
Provided by Lauraalex
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 15m
Yield 36
Number Of Ingredients 10
Steps:
- Mix butter, milk, and vanilla extract together in a large bowl.
- Combine flour, brown sugar, white sugar, baking soda, and salt in a separate bowl; slowly mix into butter mixture, beating on low speed with an electric mixer until dough is just combined.
- Fold chocolate chips and walnuts into dough; drop by rounded tablespoon onto waxed paper.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 16.4 g, Cholesterol 13.7 mg, Fat 7.7 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 4.2 g, Sodium 138.1 mg, Sugar 9.8 g
DEEP-FRIED CHOCOLATE CHIP COOKIE DOUGH
If you like cookie dough, and who doesn't, you'll love this recipe. I was looking through Food Network and I stumbled across this recipe. It looked SOOOO good I had to try it. I liked it so much, I wanted to post it on here and share it with everybody! If you don't want raw eggs in your cookie dough you can use egg beaters as an alternative. You can also use other kinds of cookie dough such as peanutbutter chocolate chip, or try miniature candy bars or candy pieces. Recipe courtesy George Duran
Provided by george59102
Categories Dessert
Time 1h15m
Yield 36 Dough balls, 18 serving(s)
Number Of Ingredients 14
Steps:
- For the dough: Put the flour, baking soda, and salt into a bowl and stir it with a whisk to combine. Set aside.
- Using a hand or stand mixer, beat the butter until it is lighter in color. Slowly add in sugars and beat until it is light and fluffy.
- Add the eggs 1 at a time and beat until they are incorporated. Stir in the vanilla.
- Add the flour mixture using the low speed, then stir in the chocolate chips. Set aside.
- To form the cookies: Use 2 teaspoons of the dough and roll it into balls. Put the balls onto a cookie sheet.
- When they are all made, put them into the freezer for about 30 minutes to firm up.
- For the batter: In a large bowl, whisk together the flour, sugar, and baking powder.
- Add the egg and half the milk wisk well to combine. Add more milk as necessary until the batter is a thick consciencey.
- To make the cookies: Heat the oil in a deep-fat fryer to 350 degrees F.
- Dip the chilled dough balls in the batter and carefully place them into the hot oil.
- Fry a few at a time, turning them over from time to time, until they are golden brown, about 3 minutes total. Drain on paper towels and serve while still warm.
Nutrition Facts : Calories 407, Fat 17.2, SaturatedFat 10.2, Cholesterol 63.3, Sodium 245.5, Carbohydrate 60.9, Fiber 1.9, Sugar 35, Protein 5.4
DEEP-FRIED CHOCOLATE CHIP COOKIE DOUGH
Provided by George Duran
Categories dessert
Time 1h15m
Yield about 36 balls
Number Of Ingredients 15
Steps:
- For the dough: Put the flour, baking soda, and salt into a bowl and stir it with a whisk to combine. Set aside. Using a hand or stand mixer, beat the butter until it is lighter in color. Slowly add in sugars and beat until it is light and fluffy. Add the eggs 1 at a time and beat until they are incorporated. Stir in the vanilla. Add the flour mixture using the low speed, then stir in the chocolate chips. Set aside.
- To form the cookies: Use 2 teaspoons of the dough and roll it into balls. Put the balls onto a cookie sheet. When they are all made, put them into the freezer for about 30 minutes to firm up.
- For the batter: In a large bowl, whisk together the flour, sugar, and baking powder. Add the egg and half the seltzer and whisk well to combine. Add more seltzer as needed until the batter is thick and the consistency of heavy cream.
- To make the cookies: Heat the oil in a deep-fat fryer to 350 degrees F.
- Dip the chilled dough balls in the batter and carefully place them into the hot oil. Fry a few at a time, turning them over from time to time, until they are golden brown, about 3 minutes total. Drain on paper towels and serve while still warm.
CHOCOLATE CHIP COOKIE DOUGH POTS
My children love a chocolate chip cookie so gooey on the inside that I can't really make the outside firm enough to let the cookies keep integrity of form. This, then, is the solution: a cookie dough you bake in a little dish, and then eat with a spoon, dolloped with ice cream or cre?me frai?che as desired. I know I blamed my children for them (what else are children for?), but don't think of these just as junior fare: any time you're having friends over for supper and don't know what to make for pudding, this is the answer. (Recipe courtesy Simply Nigella)
Provided by Nigella Lawson
Categories Chocolate Chip Cookies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Equipment: 6 ramekins approximately 8cm / 3 1/2in diameter x 4.5cm / 1 3/4in deep (approx. 200ml / 3/4 - 1 cup capacity).
- Preheat the oven to 180°C/gas mark 4 (350°F), and measure the flour, salt and bicarb into a bowl, forking together to mix.
- With an electric mixer, or by hand, beat the butter and sugar until you have a light and creamy mixture, then add the vanilla paste or extract and the egg, beating again to incorporate.
- Gently fold in the flour mixture, then, once it's all mixed in, fold in the chocolate chips.
- Divide the dough between 6 ramekins (you will need about 4½ tablespoons of batter for each one). Using a small offset spatula (for ease) or the back of a teaspoon, spread the mixture to cover the bottom of the ramekins, and smooth the tops.
- Place the ramekins on a baking sheet and bake in the oven for 13-15 minutes. They will still be quite gooey inside, but the top will be set, and they should be golden brown at the edges and just beginning to come away from the sides of the ramekins.
- Leave to cool for 5-10 minutes before serving. You can spoon a scoop of ice cream on top of each one or serve with cream or crème fraîche on the side. They will set as they cool down, so don't dally now.
- MAKE AHEAD NOTE: These can be made up to 6 hours ahead, then covered with clingfilm and stored in fridge. Allow to come up to room temperature before baking.
- FREEZE NOTE: Wrap each ramekin tightly in a double layer of clingfilm and put in resealable bags or wrap each in a layer of foil. Freeze for up to 3 months. Bake directly from frozen, adding an extra 2 minutes to the baking time.
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- Using a hand or stand mixer, beat the butter until it is lighter in color. Slowly add in sugars and beat until it is light and fluffy. Add the eggs and beat until they are incorporated. Stir in the vanilla. Add the flour mixture using the low speed, then stir in the chocolate chips. Set aside.
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