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Deep Fried Cookie Dough Recipe
Ben Carraoli

Deep Fried Cookie Dough Recipe

I have to admit, I’ve always been a sucker for cookie dough. The idea of taking that indulgent, gooey center and encasing it in a crispy, golden shell sounded like a dream come true. So, I finally tried making deep fried cookie dough at home, and let me tell you—it was pure magic.
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Prep Time 20 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1 stick 113 grams unsalted butter, at room temperature – soft butter makes the dough creamy and easy to shape
  • 1/2 cup 100 grams packed brown sugar – adds moisture and a rich, caramel flavor
  • 2 tablespoons granulated sugar – balances sweetness and helps with browning
  • 1 egg at room temperature – for binding the dough; use pasteurized if concerned about raw eggs
  • 1 teaspoon vanilla extract – enhances flavor
  • 1 1/4 cups 159 grams all-purpose flour – provides structure to the cookie dough
  • 1/2 teaspoon fine sea salt – enhances sweetness and flavor
  • 1 cup 170 grams semisweet chocolate chips – classic gooey pockets of chocolate
  • 1 1/4 cups 159 grams all-purpose flour – forms a light, crispy coating
  • 1 teaspoon baking powder – helps the batter puff while frying
  • 1/4 teaspoon fine sea salt – balances flavor
  • 1/4 cup granulated sugar – adds slight sweetness to the coating
  • 1 cup plus 2 tablespoons 255 grams milk – keeps the batter smooth
  • 2 teaspoon vegetable oil – for richness and smoother batter
  • 1 quart oil for frying – use a mild oil with a high smoke point
  • Melted chocolate for drizzling – optional garnish for extra indulgence
  • Powdered sugar for dusting – adds a finishing touch

Method
 

  1. First, cream the butter and sugars until light and fluffy. Beat in the egg and vanilla, then gradually mix in flour, salt, and chocolate chips. Chill the dough slightly so it’s easier to shape into balls.
  2. Whisk together flour, baking powder, salt, sugar, milk, and vegetable oil until smooth. The batter will be thin but will crisp beautifully when fried. Keep it ready near the frying station.
  3. Use a small scoop or spoon to form the cookie dough into 1-inch balls. Place them on a tray lined with parchment and freeze for about 30 minutes. This helps them hold their shape during frying.
  4. Heat oil to 360°F (182°C). Carefully dip each dough ball in the batter, then lower it into the hot oil. Fry until golden brown, about 2-3 minutes, turning as needed. Remove with a slotted spoon and drain on paper towels.
  5. Drizzle with melted chocolate and dust with powdered sugar while warm. Serve immediately for the ultimate gooey experience.

Notes

  • I always freeze the dough balls before frying to prevent them from falling apart.
  • I used a small chocolate dipping tool instead of my hands to avoid burns.
  • Keeping the oil at a steady temperature ensures the coating is crispy, not greasy.
  • Drizzle chocolate after frying for a glossy finish that looks professional.