Deep-Fried Mocha Chocolate Chip Cookie Dough #Chocolateparty

Deep-Fried Mocha Chocolate Chip Cookie Dough | Bakewell Junction

Calling all chocolate lovers.  Once again I planned to share a different recipe today but I changed my mind due to a busy weekend.  This Deep-Fried Mocha Chocolate Chip Cookie Dough recipe is pretty easy to make so it won out over a more involved recipe.  Plus there are a few county fairs during August in Dutchess County, New York area and this ties in well.

Ever since I had seen the pictures of all the available decadent goodies tweeted during the Blog Her conference in Austin, I’ve wanted to make fried cookie dough.  I believe it was Jenny from Picky Palate that tweeted the the fried cookie dough but I could be mistaken.

Since this month’s #ChocolateParty featured coffee combined with chocolate, I adapted the original recipe to incorporate a mocha flavor.  My husband and his friend dubbed this recipe as super good.

A couple of weeks ago I shared a Red Velvet Cake with Cream Cheese Frosting which had coffee as an ingredient too.  Check it out too.

Would you prefer this treat with or without coffee?

Deep-Fried Mocha Chocolate Chip Cookie Dough 2 | Bakewell Junction

Enjoy!

Deep-Fried Mocha Chocolate Chip Cookie Dough

Yield:  40 – 45 fried balls                  Cook Time:  3 minutes

Dough:

• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons instant espresso powder
• 1 cup (2 sticks) room temperature unsalted butter
• 1/2 cup sugar
• 1 1/2 cup brown sugar
• 1/2 cup pasteurized eggs
• 1 teaspoon vanilla extract
• 2 cups semi-sweet chocolate chips (I used Ghirardelli’s mini chips)

Batter:

• 2 cups flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/4 cup pasteurized eggs
• 1/2 – 1 1/2 cup seltzer water or club soda, plus more if needed (I used root beer because that’s what I had in the pantry)

Topping:

• 1/2 cup cups semi-sweet chocolate chips (I used Ghirardelli’s regular chips)
• 2 tablespoons prepared coffee, room temperature
• powdered sugar for dusting

Oil for frying (I used olive oil)

Directions:

Step 1:  For the dough:  Combine flour, baking soda, salt and espresso powder in a medium bowl and set aside.  With an electric mixer, cream together butter and sugars for about five minutes.  Add the eggs in two additions; mixing to combine after each addition.  Mix in vanilla and then flour in small batches.  Stir in chocolate chips.

Step 2:  Chill dough for 1 to several hours to make the dough easier to form.  Form cookie dough balls (about 2 teaspoons) and place on a wax paper lined cookie sheet.  When all dough balls are formed, chill in the freezer at least 1 hour.

Step 3:  For the batter:  Mix the flour, sugar and baking powder in a mixing bowl.  Combine the egg and 2/3 of the seltzer.  Add the remaining soda in small increments until the batter resembles a loose pancake batter.

Step 4.  To make the cookies:  Dip the dough balls in the batter and ensure they are well coated.  Carefully fry the dough balls (a few at a time) in the oil preheated to 350 degrees.  A few minutes total is enough time for the dough balls to become a deep golden color.  Mine turned over on their own when they were done on one side but you may need to turn them over to cook evenly.  Using a slotted spoon remove dough balls with a slotted spoon and drain on a paper towel lined plate.

Step 5:  For the topping:  In a small microwave safe bowl, combine the chocolate chips and prepared coffee.  Microwave the mixture for 30 seconds at 50% power (may vary based on your microwave oven) and let sit for a minute.  Stir the mixture until it’s smooth and thick and drizzling consistency.

Step 6:  To serve, place three on a plate and drizzle liberally with mocha topping and sprinkle with powdered sugar.  These are ooey and gooey when served warm and just as delicious when cooled before serving.  If the drizzle cools too much, then just microwave it in small increments to return it to a more liquid state.

Storing:  Store dough balls in a sealed plastic container for a few days but they are best the first day.

Enjoy!!!

Recipe adapted from Food Network, courtesy of George Duran.

This month’s Chocolate Party features coffee (along with chocolate). If you’d like to join in, please follow these rules:

1.)  Blog about your chocolate treat.  Your recipe must include the two ingredients we choose.  It can be a simple no bake treat or a sophisticated layer cake; the complexity level of the recipe is totally up to you.
2.)  Include a link back to the Chocolate party page.  Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.)  Your recipe must be published during the current month.  Please do not link old recipes, they will be deleted.

I hope you’ll join our party and bake along with us. Also, if you’d like to know what are we up to and what ingredients we pick for the next parties, join our Facebook group. All submitted posts will be pinned to the Chocolate party Pinterest board and will be promoted on other social media platforms using the #chocolateparty hashtag.

Add your link to the Chocolate Ice Cream Party.

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Fried Ice Cream

Fried Ice Cream | Bakewell Junction

I had my in-laws over this weekend and my niece wanted fried ice cream for dessert, so that’s what I made.  This recipe is a culmination of a long search for a recipe that reminded me of the dessert my husband and I used to get at a Mexican Restaurant many years ago.  The restaurant has long since closed but they had the best Fried Ice Cream I’ve ever had.  We haven’t found anything like it in any other restaurant.  Some restaurants include coconut which neither my husband or I like.  Others don’t completely encase the ice cream in the crust.

This recipe is the closest I’ve ever come to the Fried Ice Cream we used to get at the restaurant that closed.  One of my brothers-in-law agrees that this recipe is really close to what we remember at the restaurant.  I’ve been making this recipe for several years now and many friends and family are fans of it.

Hope you enjoyed your Fourth of July!  I’d love to hear what you did on the Fourth – leave a comment to let me know.  Thanks.

Enjoy!

Fried Ice Cream

Yield:  5 ice cream balls                  Cook Time:  30 – 35 seconds

Ice Cream Balls:

• 1 1/2 quart container french vanilla ice cream (I used Breyer’s)
• 2 1/2 to 3 cups Frosted Flakes cereal
• 1 teaspoon ground cinnamon
• 2 eggs, beaten
• oil for deep frying

Whipped Cream (optional):

• 8 ounces heavy whipping cream
• 3 to 4 packets of Splenda or sugar equivalent

Garnish:

• Honey for drizzling
• Ground Cinnamon for sprinkling (optional)

Directions:

Step 1:  For the ice cream balls:  Form 5 ice cream balls that are about 2 1/2 to 3 inch in diameter.  I generally do this near the sink so when my hands get too cold, I run them under hot water.  There will be ice cream left over which is great for snacking.  Place ice cream balls in a large bowl lined with wax paper and place in the freezer to harden.  Depending on temperature, freeze 30 minutes to 1 1/2 hours.

Step 2:  In the interim, crush the Frosted Flakes using a food processor or mini chopper.  If you need to, you can crush them in batches.  There will be some finely chopped pieces, as well as, some larger pieces.  Mix the cinnamon into the flakes.  Sift the flakes through a sieve into a medium bowl so the finely chopped pieces are in one bowl and transfer the larger pieces to another bowl.

Step 3:  To coat the ice cream:  After the ice cream balls have hardened, dip an ice cream ball in the beaten eggs and turn until fully coated.  Roll the egg coated ice cream ball in the finely chopped Frosted Flakes.  Repeat with the remaining four ice cream balls.  Place the ice cream back on the wax paper lined bowl.  Freeze the ice cream balls again for 30 minutes to 1 1/2 hours.

Step 4:  After the ice cream balls have hardened again, dip an ice cream ball in the beaten eggs and turn until fully coated.  Roll the egg coated ice cream ball in the remaining larger chopped Frosted Flakes.  Repeat with the remaining four ice cream balls.  Place the ice cream back on the wax paper lined bowl.  Freeze the ice cream balls again for at least 3 to 4 hours.  Transfer the ice cream balls to a freezer bag and continue freezing for up to several weeks until ready to serve.

Step 5:  For the whipped cream:  Place heavy cream in a small deep bowl or the container you’ll use to whip the cream.  Add in the sweetener.  Whisk the mixture until it thickens to the consistency of whipped cream.  This only takes 1 to 2 minutes when I used the whisk attachment of my stick blender.  You can use the whisk attachment of your mixer.

Step 6:  To serve:  Use a small sauce pan that’s deep enough to hold enough oil to cover one ice cream ball plus at least 1 1/2 inches of space at the top so it doesn’t boil over.  Add the oil to the sauce pan and carefully heat oil to 350 degrees.  Use a slotted spoon to carefully lower one ice cream ball into the oil (I generally dip the spoon into the oil first so the ice cream ball doesn’t stick).  Fry for 30 – 35 seconds or a count of 30 – 35.  Remove the fried ice cream ball from the oil and place it in a dessert dish.  Top with whipped cream.  Drizzle with honey to taste and optionally sprinkle sparingly with cinnamon.  Repeat with the remaining ice cream balls.

Enjoy!!!

Recipe adapted from Recipe Cottage, Fried Ice Cream 02 recipe.

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