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Deep-Fried Chocolate Chip Cookie Dough

The Daily Meal is spending football season acquiring favorite game-day and tailgating recipes from chef...

The Daily Meal is spending football season acquiring favorite game-day and tailgating recipes from chef supporters of Taste of the NFL. This week, George Duran — chef, comedian and host — shares his deep-fried chocolate chip cookie dough recipe. “Growing up, (and hell, even today!) the only thing better than my mom’s chocolate chip cookies was... the dough. Now there’s something better than that —thanks to my good friend the deep fryer,” says Duran. Eating cookie dough while watching football is great, but deep frying the cookie dough and having that while you watch football is even better.



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For the dough:

  • 2 1/2 Cups all-purpose flour
  • 1 Teaspoon baking soda
  • 1 Teaspoon salt
  • 1 Cup (two sticks) butter, softened
  • 1 1/2 Cup brown sugar
  • 1/2 Cup granulated sugar
  • 1/2 Cup pasteurized eggs
  • 1 Teaspoon vanilla
  • 2 Cups chocolate chips

For the batter: 

  • 2 Cups all-purpose flour 

  • 2 Tablespoons granulated sugar 

  • 1 Teaspoon baking powder 

  • 1/4 Cup pasteurized egg
  • 3/4 Cups seltzer water or club soda, plus more if needed
  • Vegetable oil, for frying
  • 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 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 is 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 1 minute total. Drain on paper towels and serve while still warm.