With an egg less dough there is no worries about salmonella that could happen when consuming raw cookie dough. The lack of eggs gives the dough a slightly different consistency than your normal cookie dough, but when fried and warm, it is delicious!
Here is what I came up with.
Deep Fried Chocolate Chip Cookie Dough
Makes 12 servings
4 tbsp softened butter
1/4 cup light brown sugar
3 tbsp sugar
1/4 tsp vanilla extract
2 tbsp vegetable oil
1/4 tsp salt
1/2 cup flour
1/4 cup chocolate chips
1-2 tbsp water
corn starch for rolling dough in
In a large mixing bowl, cream together light brown sugar, sugar and butter. While mixing, add vanilla and 1 tbsp of oil, followed by slowly adding the 1/2 cup flour. Add salt, followed by second tbsp of oil. The dough may be dry and crumbly. While mixing, slowly add enough water to give the dough a moist but not overly wet consistency. Mix in chocolate chips.
Remove from mixer and roll dough between your palms into ping pong size balls. Roll in corn starch, shake to remove excess flour.
1 cup Ice Cold Water
1 cup Self Rising flour
2 tbsp Confectioners Sugar
With a fork, mix together egg and water. Add flour and sugar to egg and water mix. Dip cookie dough balls in batter, make sure that the dough is completely covered in batter so that they won’t leak out dough when frying. Using a slotted spoon or mesh spider quickly place 3-4 at a time in 375 F oil for 1 and a half to 2 minutes minutes until golden brown on the outside. Serve in paper trays and top with chocolate sauce and powdered sugar.
©Taylor Mathis www.taylortakesataste.com
When done, it should look something like this…
You can eat it like this or top it with powdered sugar and chocolate syrup !
On a side note…
With Thursday being Saint Patrick’s Day I thought I would share the only food tradition I do for the Holiday.