Fried Cookie Dough

Prep Time: 10 minutes

Cook Time: 3 minutes

Yield: 2 dozen

For the Cookie Dough

1/2 cup (1 stick) margarine

1/4 (2 oz) cup sugar

1/2 cup (2 oz) dark brown sugar, packed

2 tablespoons (1 oz) non dairy milk of choice

1/2 teaspoon vanilla extract

1 1/4 cups (5.6 oz) all-purpose flour

1/4 teaspoon salt

1/2 cup (3 oz) mini semisweet chocolate chips

For the Batter

1 cup (4.5 oz) flour

½ tsp baking powder

1 tablespoon (.5 oz) sugar

1 egg

½ c (4 oz) seltzer


Beat the margarine and both sugars in the bowl of an electric mixer until smooth. Add the milk and vanilla and beat until well combined. Add the flour and beat until just mixed. Stir in the chocolate chips. Refrigerate the cookie dough until it is firm enough to roll. Roll the cookie dough into one inch balls. Place the on a parchment lined baking sheet and freeze until firm, at least 30 minutes.

Heat 3 inches of oil in a pan to 375 (or, even easier use a deep fryer). Whisk together the flour, baking powder, and sugar in a large bowl. Whisk in the egg and seltzer.

Remove the cookie dough from the freezer. Dip a cookie dough ball in the batter, making sure it is completely covered. Carefully drop the cookie dough ball into the hot oil. Repeat with remaining cookie dough, frying no more than three or four at a time to keep the oil temperature from dropping. Fry until the outside is golden brown. Drain and transfer to a paper towel lined plate.

Let cool for a few minutes before serving so that the chocolate chips are not scalding hot, but they are best served warm.

Cookie dough recipe adapted from The Cookie Dough Lover’s Cookbook

Posted on December 31, 2014 at 12:04 am by Rabbi Jeffrey Rappoport · Permalink
In: Kosher Recipes, Uncategorized

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