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Deep Fried Chocolate Chip Cookie Dough

From: www.sugarhero.com
Makes 20

For the Cookie Dough:
4 oz butter, at room temperature
? cup granulated sugar
? cup packed brown sugar
1 egg, at room temperature
1 tsp vanilla extract
1¼ cups all­purpose flour
½ tsp salt
1 cup chocolate chips
To Batter and Fry:
1¼ cup all­purpose flour
1 tsp baking powder
¼ tsp salt
¼ cup granulated sugar
1 cup + 2 tbsp milk
2 tsp vegetable oil
1 quart oil, for frying
Candy/Deep Fry thermometer

Make the Cookie Dough:

Combine the butter and both sugars in the bowl of a large stand mixer fitted with a paddle attachment. Beat them together for 2­3 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 well­mixed. Use a 1­inch cookie scoop or a spoon to form the dough into 1­inch balls, and place them on a waxed paper­lined 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, well­wrapped, in the refrigerator until ready to use.

Batter and Fry:

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 2­3 more dough balls, so you’re frying 3­4 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 towel­lined 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!