I would like to dedicate this post to Hayley from The Domestic Rebel and Sarah from The CandiQuik blog. Thanks to those two ladies, I was introduced to Torchy’s Tacos in Austin, Texas. Besides having some amazing tacos, they also have deep-fried cookie dough. Having a limited experience will deep-fried desserts, I was overcome with joy as I bit into the soft chocolaty center. Their deep-fried cookie dough was crisp on the outside and soft in the middle with melted chocolate chips. I set out to recreate this deep fried deliciousness at home.
Besides being a little messy, this was pretty fun. Plus, it gave us an excuse to make homemade chicken fingers with the deep fryer (Thanks Jef!). I had some helpers with my deep fried dough and we had a great time. Edible cookie dough is kind of amazing. I coated my cookie dough with a mixture of egg, pancake mix and crushed corn flakes. The corn flakes give the outside a crunchy layer without dominating the cookie dough flavor. I happened to use a deep fryer for mine, but you could do this with a Dutch oven on the stovetop as well. Start by preparing the cookie dough.
I made my dough just before I was ready to deep fry. At first I thought it would be better to deep fry when the dough was cold, however, the dough gets a little too dry. Plus, you also want the centers to heat up and the chocolate to melt; therefore I think it’s best to make the dough just before you are ready.
Edible cookie dough
Yields 24 cookie dough balls
Recipe adapted from The Cupcake Project
1 C Butter (2sticks) at room temperature
3/4 C Light Brown Sugar
1 C Sugar
2 1/2 C All purpose flour
1/2 tsp Salt
1 tbsp Pure vanilla extract
3 tbsp Milk
3/4 C Mini Chocolate chips.
- Allow butter to come to room temperature.
- Combine butter and both sugars in a medium-sized bowl. Mix with a handheld mixer until smooth. All chunks of sugar and butter should be broken up.
- Add flour and salt and mix just until combined. Mixture will be crumbly.
- Add vanilla extract and milk. Mix until dough is soft. Add chocolate chips last.
- Roll dough into balls, about 1 1/2 tablespoons for each.
- Set aside.
Recipe adapted from Taylor Takes A Taste
3-4 C Vegetable oil for frying
3 C crushed Corn Flakes
1 Large egg
1 C Water
2 C Dry pancake mix
2-3 tbsp Powered sugar
Additional powdered sugar for dusting
- Preheat oil to 365°.
- Use a food processor to crush Corn Flakes into small pieces. Set aside in a medium-sized bowl.
- In a separate medium-sized bowl, beat egg with a fork. Add water.
- Add 1 cup of dry pancake mix and powdered sugar and whisk together until smooth.
- In a third bowl, place the remaining dry pancake mix.
Use caution when deep-frying. Oil is extremely hot. Use tongs or spoons to lift dough balls out of deep fryer. I also recommend using oven mitts when handling deep-fry baskets.
- To assembly the deep-fried cookie dough bites, first roll dough in dry pancake mix, then dip into wet batter and lastly, roll in Corn Flake crumbs.
- Place dough ball in oil and fry for one minute and 30 seconds.
- Remove from deep fryer and tap off excess oil and place on a paper towel to dry the dough ball and absorb remaining oil. Allow to cool for several minutes before eating.
- Sprinkle with powered sugar or drizzle with chocolate syrup.
So now I am obsessed with deep-frying. It is WAY easier than making things on the stovetop. However, I am also more than willing to let other people do the work for me. Anyone wanna take a trip back to Austin for some Torchy’s Tacos and deep-fried cookie dough?
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Do you like cookie dough? Check out these Cookie Dough Muddy Buddies.