Get Your Raw Cookie Dough Fix
I admit it. I eat raw cookie dough; and I know you are not shocked. That’s because I am not alone – far from it. And author and photographer Lara Ferroni knows this too, which is why she wrote Cookie Doughlicious, which features recipes incorporating all kinds of raw cookie dough. Now the recipe I am highlighting uses raw chocolate chip cookie dough but her book is set up so that all the basic raw cookie doughs are in the front of the book and then they are used to create all sorts of over-the-top creations found in subsequent chapters: Brownie Cookie Dough becomes Brownie Cookie Dough Mud Pie; Sugar Cookie Dough becomes Sugar Cookie Dough Sandwich Cookies; Peanut Butter Cookie Dough becomes Peanut Butter Cookie Dough Stuffed Pretzels; Pumpkin Cookie Dough becomes Pumpkin Cookie Dough Ice Cream. She packs over 20 different cookie doughs into 50 creative recipes. Get ready! Here is her Deep-Fried Chocolate Chip Cookie Dough; possibly the mother of al her recipes.
Reprinted with permission from Cookie Doughlicious: 50 Cookie Dough Recipes for Candies, Cakes, and More © 2014 Lara Ferroni, Running Press, a member of the Perseus Books Group. Photo credit: Lara Ferroni.
Want to freak out your food snob friends? Serve them deep-fried cookie dough ice cream for dessert and watch them squirm. And then call you a genius.
- 1 cup Chocolate Chip Cookie Dough
- ½ cup all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon baking powder
- Pinch of salt
- ½ cup club soda
- 1 large egg white
- ½ teaspoon vanilla extract
- Confectioners’ sugar, for dusting (optional)
- Using a small scoop, such as a melon baller, make little orbs of cookie dough, and place them on a wax paper-lined baking sheet. Chill for at least 15 minutes in the freezer, until firm.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a medium bowl, whisk together the club soda, egg white and vanilla. Whisk the wet ingredients into the dry. Remove the frozen cookie dough balls from the freezer.
- In heavy-bottomed pot over medium-high heat, heat 4 inches of oil until an instant-read thermometer registers 350°F. Dip 4 of the cookie dough balls in batter and turn to coat, shaking off any excess batter. Carefully transfer the coated balls to the hot oil, and fry until golden brown, 1 to 2 minutes. Transfer to paper towels to drain, and repeat with the remaining dough balls.
- Serve the fritters warm, with a little dusting of confectioners’ sugar, if desired.
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