Deep Fried Cookie Dough Recipe
Introduction
Deep Fried Cookie Dough is a delightful twist on a classic treat, combining the rich flavors of chocolate chip cookie dough with a crispy fried exterior. This indulgent dessert is perfect for parties or whenever you crave something warm, gooey, and irresistible.
Ingredients
- 1 stick (113 grams) unsalted butter, at room temperature
- 1/2 cup (100 grams) packed brown sugar
- 2 tablespoons granulated sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups (159 grams) all-purpose flour (for cookie dough)
- 1/2 teaspoon fine sea salt (for cookie dough)
- 1 cup (170 grams) semisweet chocolate chips
- 1 1/4 cups (159 grams) all-purpose flour (for batter)
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt (for batter)
- 1/4 cup granulated sugar (for batter)
- 1 cup plus 2 tablespoons (255 grams) milk
- 2 teaspoons vegetable oil (for batter)
- 1 quart oil, for frying
- Melted chocolate, for drizzling
- Powdered sugar, for dusting
Instructions
- Step 1: Make the cookie dough by beating the butter, brown sugar, and granulated sugar in an electric mixer on medium-high speed until well combined. Add the egg and vanilla extract, then beat until incorporated. Gradually add the flour and salt on low speed, mixing just until combined. Stir in the chocolate chips.
- Step 2: Shape the dough into 1-inch balls and place them on a parchment-lined baking sheet. Refrigerate until firm, at least one hour or up to 2 days if stored in an airtight container.
- Step 3: Prepare the frying batter by whisking together the flour, baking powder, salt, and sugar in a medium bowl. Add the milk and vegetable oil, whisking until smooth and free of lumps.
- Step 4: Heat 2 inches of oil in a heavy pot to 360°F. Dip each chilled cookie dough ball into the batter, turning to coat completely, then let excess batter drip off.
- Step 5: Fry 4 to 5 battered dough balls at a time for 1 1/2 to 2 minutes per side, until puffed and golden brown all over. Use a frying skimmer to remove them and drain on a paper towel-lined sheet. Keep the oil temperature between 360 and 370°F.
- Step 6: Drizzle the fried cookie dough balls with melted chocolate and dust with powdered sugar. Serve warm for the best experience. You can keep them warm in a 175°F oven until ready to serve.
Tips & Variations
- Use high-quality chocolate chips for the best flavor and melty texture inside the dough.
- For a fun twist, try adding nuts or white chocolate chips to the cookie dough.
- Ensure the oil is at the correct temperature to avoid greasy or undercooked dough balls.
- Serve with a scoop of vanilla ice cream for an extra indulgent dessert.
Storage
Deep Fried Cookie Dough is best enjoyed fresh the day it’s made. If needed, store leftovers in an airtight container at room temperature for up to one day. To reheat, gently warm in a 175°F oven for about 10 minutes. Avoid microwaving, as this can make the exterior soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze the cookie dough balls before frying?
Yes, you can freeze the shaped cookie dough balls on a baking sheet and then transfer them to a freezer bag. When ready to use, thaw them in the refrigerator before dipping in batter and frying.
What oil is best for frying these?
Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil to get a crispy fry without affecting the flavor.
Print
Deep Fried Cookie Dough Recipe
- Total Time: 1 hour 30 minutes
- Yield: 20–24 fried cookie dough balls 1x
Description
This indulgent Deep Fried Cookie Dough recipe features rich, chewy cookie dough balls encased in a light, golden batter and deep fried to crispy perfection. Finished with a drizzle of melted chocolate and a dusting of powdered sugar, these warm, gooey treats are sure to satisfy any sweet tooth with their irresistible combination of textures and flavors.
Ingredients
Scale
Cookie Dough
- 1 stick (113 grams) unsalted butter, at room temperature
- 1/2 cup (100 grams) packed brown sugar
- 2 tablespoons granulated sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups (159 grams) all-purpose flour
- 1/2 teaspoon fine sea salt
- 1 cup (170 grams) semisweet chocolate chips
Batter for Frying
- 1 1/4 cups (159 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/4 cup granulated sugar
- 1 cup plus 2 tablespoons (255 grams) milk
- 2 teaspoons vegetable oil
For Frying and Serving
- 1 quart oil, for frying (vegetable or canola oil recommended)
- Melted chocolate, for drizzling
- Powdered sugar, for dusting
Instructions
- Make the cookie dough: In the bowl of an electric mixer, beat the unsalted butter, brown sugar, and granulated sugar on medium-high speed until very well combined and creamy. Add the egg and vanilla extract, then beat until fully incorporated. Reduce the mixer speed to low and gradually add the flour and salt, mixing just until combined. Fold in the semisweet chocolate chips evenly throughout the dough.
- Shape and chill the dough: Form the cookie dough into 1-inch diameter balls and arrange them on a parchment-lined baking sheet. Place the dough balls in the refrigerator to chill until firm, at least one hour, or cover and chill for up to 2 days for convenience.
- Prepare the frying batter: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar. Gradually add the milk and vegetable oil while whisking until the batter is smooth, uniform, and free of lumps.
- Heat the frying oil: Pour oil into a medium heavy pot to a depth of about 2 inches. Heat the oil over medium-high heat until the temperature reaches 360°F, using a thermometer to monitor the heat accurately.
- Coat and fry the cookie dough balls: Remove a chilled cookie dough ball from the refrigerator and dip it into the batter, turning it gently with your hands to ensure it is fully coated. Allow excess batter to drip back into the bowl before carefully lowering the coated ball into the hot oil. Fry 4 to 5 balls at a time to avoid overcrowding.
- Fry until golden and puffed: Fry the batter-coated cookie dough balls for about 1 1/2 to 2 minutes on each side, or until the exterior is puffed up and a dark golden brown on all sides. Use a frying skimmer to remove the balls from the oil and set them on a paper towel-lined baking sheet to drain any excess oil. Maintain the oil temperature between 360 and 370°F throughout frying.
- Serve warm with toppings: Drizzle the freshly fried cookie dough balls with melted chocolate and sprinkle with powdered sugar for an elegant finish. Serve immediately while warm for the best texture and flavor. If needed, keep warm in a 175°F oven until ready to serve.
Notes
- Chilling the cookie dough is essential for easier shaping and to prevent the dough from melting too quickly during frying.
- Maintain oil temperature between 360°F and 370°F to achieve a crispy, golden crust without absorbing excess oil.
- Use a deep-frying thermometer to monitor the oil temperature precisely.
- Do not overcrowd the frying pot; frying in batches ensures even cooking and prevents a drop in oil temperature.
- These deep fried cookie dough balls are best eaten the day they are prepared for optimal texture and flavor.
- If you do not have an electric mixer, you can cream the butter and sugars by hand using a sturdy spoon, though it will require more effort.
- For a variation, substitute the semisweet chocolate chips with white chocolate chips, peanut butter chips, or your favorite mix-ins.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Keywords: Deep Fried Cookie Dough, Fried Desserts, Cookie Dough Balls, Fried Cookies, Chocolate Chip Cookie Dough, Sweet Treats
