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Batter-Dipped Cookie Dough


From the files of “you only live once” comes a recipe that is worth trying, just to say you did it. Have patience with these babies. They’re oozy straight out of the deep fryer, but if you let them sit a few minutes, they’re easier to eat (not to mention safer).


Prepare the Batter-Dipped Cookie Dough


Mix margarine, egg, sugars and vanilla. Add flour in a heap and sprinkle baking soda and salt on top. Mix through.


Scoop into one-tablespoon balls and roll to get a nice round shape. Set on Gefen Parchment Paper and refrigerate to harden.


Meanwhile, prepare the batter: Mix all ingredients and refrigerate until ready to use. Mix again before frying.


Heat a deep-fryer to medium or a pot of oil till bubbling. Remove the cookie batter from the refrigerator. Use a fork to hold a dough ball as you lower it into the batter. Shake slightly and submerge in preheated oil. Balls will cook and rise to the top as they brown. Flip them occasionally and let cook for three to four minutes. You don’t want them to get too brown; just cook till evenly brown. Let sit for five minutes before eating.


I love serving these with a tart vanilla frozen yogurt and a drizzle of balsamic strawberry sauce.


Photography: Hudi Greenberger

Food Styling: Janine Kalesis