For the Cookie Dough
- 1 stick unsalted butter, room temperature
- 1/2 packed brown sugar
- 2 TBS sugar
- 1 egg, room temperature
- 1 tsp. vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp. salt
- 1 cup semi-sweet chocolate chips
For Frying
- 1 1/4 all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup granulated sugar
- 1 cup plus 2 TBS milk
- 2 tsp. vegetable oil
- 1 quart oil, for frying
- Melted chocolate, for drizzling
- Powdered sugar, for dusting
In the bowl of an electric mixer, beat the butter, brown sugar and granulated sugar on medium-high speed until very well combined. 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 lined baking sheet. Refrigerate until firm, at least one hour or up to 2 days if placed in an air-tight container.
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 medium heavy pot, heat 2 inches of oil until it reaches 360 degrees. Take a chilled ball of dough and dip it in the batter covering it completely. Let excess batter drip back into the bowl. Then, gently drop it into the heated oil. Fry up to 4 or 5 at a time.
Fry the balls for about 1 1/2 to 2 minutes per side, or until they are puffed and a dark golden brown on all sides. Remove them from the oil and place them on a paper towel-lined sheet to drain. Repeat with the rest of the cookie dough balls and batter. Maintain the temperature of the oil between 360 and 370 degrees.