Yesterday on Twitter @FabulousCheri posted a link to 25 Awesome Foods You Never Knew Could be Deep Fried! I knew about the deep-fried Twinkies at State Fairs and some of the others on the list, but I was totally taken by deep-fried chocolate chip cookie dough.
Here's a recipe from the Food Network. In this one, you make the chocolate chip cookie batter. Of course, in a pinch you can always use a refrigerator chocolate chip cookie dough. Just follow the directions for the batter, and be sure to freeze before batter and frying.
2 1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter
1 1/2 cups brown sugar
1/2 cup sugar
1/2 cup pasteurized eggs
1 teaspoon vanilla extract
2 cups (12-ounce package) chocolate chips
2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 large egg
1/2 cup seltzer water or club soda, plus more if needed
Vegetable oil, for frying
For the dough: Put the flour, baking soda, and salt into a bowl and stir it with a whisk to combine. Set aside. Using a hand or stand mixer, beat the butter until it is lighter in color. Slowly add in sugars and beat until it is light and fluffy. Add the eggs 1 at a time and beat until they are incorporated. Stir in the vanilla. Add the flour mixture using the low speed, then stir in the chocolate chips. Set aside.
To form the cookies: Use 2 teaspoons of the dough and roll it into balls. Put the balls onto a cookie sheet. When they are all made, put them into the freezer for about 30 minutes to firm up.
For the batter: In a large bowl, whisk together the flour, sugar, and baking powder. Add the egg and half the seltzer and whisk well to combine. Add more seltzer as needed until the batter is thick and the consistency of heavy cream.
To make the cookies: Heat the oil in a deep-fat fryer to 350 degrees F.
Dip the chilled dough balls in the batter and carefully place them into the hot oil. Fry a few at a time, turning them over from time to time, until they are golden brown, about 3 minutes total. Drain on paper towels and serve while still warm.
Photo: The Food Network