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Deep Fried Cookie Dough Recipe
Ash Tyrrell

Deep Fried Cookie Dough Recipe

I recently tried making deep-fried cookie dough, and let me tell you, it’s a game-changer! I’ve always been a fan of crispy, sweet treats, and this recipe hits all the right notes. The warm, gooey chocolate chip cookie dough is encased in a crispy, golden coating that’s simply irresistible.
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Total Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • Unsalted Butter 1/2 cup – Make sure the butter is softened to room temperature for easy mixing.
  • Granulated Sugar 1/4 cup – Adds sweetness and moisture to the dough.
  • Brown Sugar 1/4 cup – Gives the dough a slightly richer flavor and a chewy texture.
  • Heat-Treated Flour 1 cup – Heat-treated flour is crucial for safety, as it eliminates any harmful bacteria that could be present in raw flour.
  • Mini Chocolate Chips 1/2 cup – Mini chocolate chips work best as they fit perfectly in each bite-sized ball.
  • Salt 1/4 tsp – Enhances the sweetness of the dough.
  • Vanilla Extract 1 tsp – Adds a warm, aromatic flavor to the cookie dough.
  • Milk 2 tbsp – Helps to bring the dough together and adds a bit of creaminess.
  • Cornflakes 1 cup – Crushed cornflakes provide a crispy exterior that doesn’t overpower the dough.
  • Pancake Mix 1/2 cup – Adds a touch of sweetness and lightness to the batter.
  • Vegetable Oil for frying – You’ll need a high-smoke-point oil like vegetable oil, canola oil, or peanut oil for frying.

Method
 

  1. Start by creaming the softened butter and sugars together until light and fluffy. Add in the heat-treated flour, salt, vanilla extract, and milk. Mix until the dough comes together. Finally, fold in the mini chocolate chips to ensure they’re evenly distributed.
  2. Use a medium-sized cookie scoop to portion out the dough and roll each portion into a ball. Make sure the dough is tightly packed so it holds together well during frying.
  3. In a separate bowl, combine the crushed cornflakes and pancake mix. Coat each dough ball with this crispy mixture, ensuring that it’s evenly covered. This will give the dough its signature crispy, golden crust.
  4. Heat vegetable oil in a deep fryer or Dutch oven to 350°F (175°C). The oil should be deep enough to fully submerge the dough balls. If you’re using a deep fryer, follow the manufacturer’s instructions.
  5. Carefully lower each dough ball into the hot oil, frying them in batches to avoid overcrowding. Fry the dough for 1-2 minutes until they are golden brown and crispy. Use a slotted spoon or spider to remove them from the oil and drain excess oil on paper towels.
  6. Once fried, serve your deep-fried cookie dough warm. You can dust them with powdered sugar, drizzle them with melted chocolate, or even add a scoop of ice cream on the side.

Notes

  • Use mini chocolate chips: The smaller chips ensure that you get chocolate in every bite, and they melt perfectly during frying.
  • Don’t overcook the dough: You want the cookie dough to stay soft and gooey on the inside, so avoid overcooking it.
  • Keep the oil at the right temperature: If the oil is too hot, the dough will cook too quickly and burn. If it’s too cool, the dough will absorb too much oil.
  • Make sure the dough is chilled: If you’re finding the dough difficult to shape, chill it in the refrigerator for 10-15 minutes before frying.