Best 7 Deep Fried Chocolate Chip Cookie Dough Recipes

FRIED COOKIE DOUGH BITES

Steps:

• Line a medium baking sheet with parchment or wax paper, and a plate with paper towels.
• In a medium bowl, cream butter with sugar, egg and vanilla. Mix in flour and chocolate chips until blended.
• Scoop into 1 ½ inch (4 cm) balls and place onto prepared baking sheet.
• Freeze the balls for 15-30 minutes while you make the batter.
• In a medium bowl, mix together flour, baking powder, salt and sugar.
• Add milk and oil and whisk until smooth.
• Add 2 inches of oil to a medium saucepan or deep fryer and heat to 375°F (191°C).
• Dip four cookie balls into batter and gently drop into hot oil. Fry 1-2 minutes per side until golden and remove to prepared plate. Repeat for remaining balls in batches of 2-3.
• Drizzle with optional topping and dust with powdered sugar before serving.

DEEP FRIED CHOCOLATE CHIP COOKIE DOUGH

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!

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.

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.

DEEP-FRIED COOKIE DOUGH WITH FLEUR DE SEL

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!

CHOCOLATE CHIP COOKIE DOUGH

Steps:

• Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the baking soda and salt (see Cook's Note).
• Beat the brown sugar, granulated sugar, butter, yogurt and vanilla extract with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. (Turn off the beaters and use your hands to help combine if needed.) Fold in the chocolate chips with a rubber spatula or mix them in with your hands.
• Refrigerate in an airtight container for up to 5 days.

AIR FRYER DEEP-DISH CHOCOLATE CHIP COOKIE

Steps:

• Preheat an air fryer to 350 degrees F. Put the butter in a 6-ounce ramekin and place it in the air fryer basket. Cook until the butter melts and the milk solids brown, 6 to 7 minutes. It should smell fragrant, like toasted nuts. Carefully remove the ramekin from the fryer and set aside to cool.
• In a small mixing bowl, whisk the all-purpose flour, rye flour, brown sugar, granulated sugar, baking soda, baking powder and salt together. In a mug, beat the egg yolk, milk and vanilla together. Pour the egg mixture into the flour mixture and whisk until combined. Scrape the cooled, browned butter into the mixing bowl with a rubber spatula. Stir until blended. Mix in the chocolate chips and spread evenly in the ramekin. Sprinkle with a pinch of flaky salt.
• Place the ramekin in the air fryer basket and bake until the cookie is golden brown, 10 to 12 minutes. Remove the ramekin from the air fryer and cool for a few minutes. Serve warm, topped with vanilla ice cream and caramel sauce.