A classic take on a chocolate chip cookie, the cookie dough is battered and then deep fried. How could this not be divine?!
- Cook Time
- Prep Time
- 6 dozenServings
- 2 1/3 cup flour, all-purpose
- 2 sticks margarine or butter (room temp.)
- 1/2 cup sugar
- 1 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup brown sugar (packed)
- 2 large eggs
- 2 teaspoon vanilla extract
- 2 cup chocolate chips
- 2 cup flour, all-purpose
- 1 1/4 teaspoon baking powder
- 1 tablespoon sugar
- 1 large egg
- 1 1/2 cup plain seltzer (you may need more)
- canola oil (for frying)
To make the cookie dough:
Add the flour, baking soda, and salt to a large bowl. Whisk the mixture to incorporate all the ingredients.
In a mixer, cream the butter until it lightens, slowly add in the sugars, and continue to cream until the mixture is light and fluffy. Add the eggs one at a time, beating well. Mix in the vanilla. On low speed (so it doesn't fly everywhere), add the flour mixture from above. Once mixed well, fold in the chocolate chips with a spatula or spoon.
Roll the dough into balls about 2 teaspoons each. Put the cookie dough balls onto a baking sheet and then into the freezer for 30 minutes until firm (this will help the batter stick).
To make the batter:
Combine the flour, sugar, and baking powder in a large bowl. Whisk the mixture to incorporate and break up any lumps. Whisk in the egg and the seltzer, making sure to combine well. The batter should have the consistency of heavy cream, so add more seltzer, if needed.
In a large pot (or a fryer, if you're lucky enough to own one), heat the oil to 350 degrees F.
Working in batches, add 3 chilled cookie dough balls (from the freezer) to the batter and turn to coat. Using a fork or slotted spoon, remove each ball from the batter, letting the excess batter drip back into the bowl, then very carefully place into the hot oil and repeat.
Fry no more than 3 at a time, since you don't want the oil temp 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.
Serve warm, and for an added presentation touch, you can sprinkle with confectioners sugar.