Deep Fried Cookie Dough

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 cup Brown sugar, packed
  • 1 cup Chocolate chips, semisweet
  • 2 1/2 cups Flour
  • 6 tbsp Granulated sugar
  • 1 Powdered sugar
  • 3/4 tsp Salt
  • 2 tsp Vanilla
  • 1 (3 1/2 ounce box Vanilla instant pudding mix

• Oils & Vinegars

  • 194 tsp Vegetable oil

• Dairy

  • 1 stick Butter, unsalted
  • 1 1/2 cups Heavy cream
  • 2 1/8 cup Milk

• Beer, Wine & Liquor

  • 3 tbsp Bourbon

• Other

  • • Small Skewers

Found on miriinthevillage.com

Ingredients

• • 1 1/4 cups all-purpose flour
• • 1/2 teaspoon salt
• • 1 stick (1/2 cup) unsalted butter, at room temperature
• • 1/2 cup packed brown sugar
• • 2 tablespoons granulated sugar
• • 1 egg, at room temperature
• • 1 teaspoon vanilla extract
• • 1 cup semisweet chocolate chips
• • 1 1/2 cups heavy cream
• • 1 cup milk
• • 1 (3 1/2 ounce) box vanilla instant pudding mix (This is Circle K certified. If you dont trust that certification, you can substitute 1/4 cup butter)
• • 3 tablespoons Bourbon
• • 1 teaspoon vanilla extract
• • 1 1/4 cups all-purpose flour
• • 1 teaspoon baking powder
• • 1/4 teaspoon salt
• • 1/4 cup granulated sugar
• • 1 cup plus 2 tablespoons milk
• • 2 teaspoons vegetable oil
• • 1 quart oil, for frying
• • Small Skewers
• • Powdered sugar, for dusting

Directions

• In a small bowl whisk together flour and salt. Set aside.
• In the bowl of an electric mixer, cream the butter, brown sugar, and granulated sugar.
• Add in the egg and vanilla and beat until combined.
• On low speed gradually add the flour and salt.
• Stir in the chocolate chips.
• Shape the dough into 1-inch balls and place on a parchment or silpat lined baking sheet. Freeze until firm, at least one hour.
• While the cookie dough is hardening, Whisk all ingredients together until creamy and smooth.
• In a medium bowl, whisk together the flour, baking powder, salt, and sugar.
• Add the milk and vegetable oil, and whisk until the batter is smooth and free of lumps.
• In a deep fryer or a medium heavy pot, with at least 2 inches of oil, heat oil until it reaches 360°F.
• Take a chilled ball of cookie dough and pierce it with a skewer until stuck to the skewer.
• Holding the skewer, dip the cookie dough ball into the batter, swirling it in the bowl until it’s completely covered.
• Let excess batter drip back into the bowl, then lower the cookie dough ball into the oil while holding the skewer.
• Hold onto the skewer for about minute, until the fry batter has puffed a little and the ball feels a big buoyant.
• With another skewer, loosen the cookie dough ball from the previous skewer allow it to fry for another minutes, until golden brown.
• Remove them from the oil using a frying skimmer and place them on a paper towel-lined baking sheet to drain.
• Repeat with the rest of the cookie dough balls and batter.
• Drizzle the balls with bourbon cream sauce and a dusting of powdered sugar before serving warm.