Deep-Fried Cookie Dough with Fleur de Sel

Name: Deep-Fried Cookie Dough with Fleur de Sel
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 72
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 teaspoons baking soda; 237 milliliters packed brown sugar; 2 sticks butter, at room temperature; 72 servings Canola oil, for frying; 1 large egg; 2 larges eggs; 72 servings Fleur de sel, for sprinkling; 473 milliliters all-purpose flour; 552 milliliters all-purpose flour; 118 milliliters granulated sugar; 1 Tbsp granulated sugar; 0 teaspoons salt; 355 milliliters seltzer water, plus more, if needed; 710 milliliters semisweet chocolate chips; 2 teaspoons pure vanilla extract

Deep-Fried Cookie Dough with Fleur de Sel is a dessert that serves 72. One portion of this dish contains approximately 2g of protein, 8g of fat, and a total of 139 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up flour, vanillan extract, canolan oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.

Instructions

Watch how to make this recipe.

Add the flour, baking soda and salt to a large bowl. Using a whisk, stir the mixture to incorporate all the ingredients.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Butter

Cream

Equipment you will use

Stand Mixer

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.

Ingredients you will need

Chocolate Chips

Vanilla

All Purpose Flour

Egg

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.

Ingredients you will need

Dough

Roll

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.

Ingredients you will need

Pop

Dough

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Baking Powder

All Purpose Flour

Sugar

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Heavy Cream

Sparkling Water

Egg

Equipment you will use

Whisk

In a large, heavy-bottomed stockpot, heat the oil to 350 degrees F.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

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.

Ingredients you will need

Cookie Dough

Dough

Cooking Oil

Equipment you will use

Slotted Spoon

Bowl

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.

Ingredients you will need

Cooking Oil

Equipment you will use

Slotted Spoon

Remove the crispy cookie dough balls from the oil to a paper towel-lined plate to drain.

Ingredients you will need

Cookie Dough

Cooking Oil

Equipment you will use

Paper Towels

Sprinkle with a generous pinch of fleur de sel and serve warm. Enjoy!

Ingredients you will need

Fleur De Sel

Equipment

Ingredients

Servings:

1teaspoons

baking powder 1teaspoons

baking soda 237milliliters

packed brown sugar 2sticks

butter, at room temperature 72servings

Canola oil, for frying 1large

egg 2larges

eggs 72servings

Fleur de sel, for sprinkling 473milliliters

all-purpose flour 552milliliters

all-purpose flour 118milliliters

granulated sugar 1Tbsp

granulated sugar 0teaspoons

salt 355milliliters

seltzer water, plus more, if needed 710milliliters

semisweet chocolate chips 2teaspoons

pure vanilla extract

Recommended wine: Cream Sherry, Madeira, Prosecco

Cookies works really well with Cream Sherry, Madeira, and Prosecco. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.