Deep Fried Cookie Dough With Fleur De Sel Food

FLEUR DE SEL CHOCOLATE CHIP BLONDIES

Steps:

• Preheat your oven to 375 degrees F. Grease a 9 by 13-inch jelly roll pan with softened butter or cooking spray.
• Beat your butter in the bowl of a stand mixer until it is light and fluffy, about 2 minutes. Add the brown and granulated sugars a little bit at a time, pouring them in on the side of the bowl. While you're adding your sugars, stop the mixer occasionally and scrape the sides and bottom of the bowl to make sure that everything is fully mixed. Cream the butter and sugar mixture until it is light and fluffy, about 8 minutes. (Creaming creates air pockets in the dough, and therefore these blondies have a light and delicate texture.)
• Whisk your flour, baking soda and sea salt, if using, in a bowl. (Add the salt only if desired because there is plenty on top of the finished brownies.) Add your eggs 1 at a time, adding the second only after the first is fully incorporated. Once the second egg is fully incorporated, add your vanilla. Turn your mixer down to low speed and slowly add the flour mixture. Once the dry ingredients are fully incorporated into the wet ingredients, add in all those chocolate chips. Your machine will seem to be struggling to mix in the chocolate chips because there are so many of them, but don't turn it up, leave it on low and allow it to fully mix the chips in. Spread your cookie dough into the prepared jelly roll. Evenly sprinkle the top of the dough with the fleur de sel.
• Pop the blondies in the oven until they are golden brown on top and not wobbly in the center, 30 to 35 minutes. Allow the blondies to cool in the pan on a wire rack or on a dishtowel on your counter.
• Cut the blondies, still in the pan, with a sharp knife into bars, about 48 pieces. Remove with a spatula and serve. (Store any leftovers in an airtight container for up to 1 week, but they will not last that long!)

DEEP-FRIED CHOCOLATE CHIP COOKIE DOUGH

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.

COOKIE DOUGH TRUFFLES WITH SEA SALT

Steps:

• Line 2 baking sheets with parchment paper. Scoop out 1 heaping teaspoon of Chocloate Chip Blondie mixture and roll it into a ball. Place onto the parchment paper and repeat with the remaining batter. Cover with plastic wrap and place into the freezer for at least 2 hours and up to 1 week. (Keep the truffles in the freezer only until needed prior to dipping in the chocolate, otherwise they will melt into the chocolate when they are dipped.)
• Remove 1 baking sheet of truffles from the freezer and skewer your toothpick into the truffle ball and dip into the melted chocolate. Use a spatula to paint the chocolate onto the toothpick and place the truffle back onto the parchment-lined baking sheet. Remove the toothpick and cover up the hole. Sprinkle the truffle with some fleur de sel. Finish dipping all the truffles and garnish with desired toppings. Place them into the refrigerator for at least 30 minutes to let the chocolate to set up. They will keep for 1 week in refrigerator.
• Cook's Note: You can omit dipping in chocolate and just dust in cocoa powder, powdered sugar and turbinado sugar. Have fun with the variations!
• Preheat your oven to 375 degrees F. Grease a 9 by 13-inch jelly roll pan with softened butter or cooking spray.
• Beat your butter in the bowl of a stand mixer until it is light and fluffy, about 2 minutes. Add the brown and granulated sugars a little bit at a time, pouring them in on the side of the bowl. While you're adding your sugars, stop the mixer occasionally and scrape the sides and bottom of the bowl to make sure that everything is fully mixed. Cream the butter and sugar mixture until it is light and fluffy, about 8 minutes. (Creaming creates air pockets in the dough, and therefore these blondies have a light and delicate texture.)
• Whisk your flour, baking soda and sea salt in a bowl. Add your eggs 1 at a time, adding the second only after the first is fully incorporated. Once the second egg is fully incorporated, add your vanilla. Turn your mixer down to low speed and slowly add the flour/baking soda/sea salt mixture. Once the dry ingredients are fully incorporated into the wet ingredients, add in all those chocolate chips. Your machine will seem to be struggling to mix in the chocolate chips because there are so many of them, but don't turn it up, leave it on low and allow it to fully mix the chips in. Spread your cookie dough into the prepared jelly roll.

DEEP-FRIED CHOCOLATE CHIP COOKIE DOUGH

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.