Deep-fried Cookie Dough with Fleur de Sel

Posted in on the 12th May, 2013

fleur de selMany people may find this shocking, but adding a hint of salt in sweet pastries makes the sweetness more “rounded.”  A good-tasting chocolate, for instance, becomes great-tasting if salt is added.

Try this awesome fried cookie recipe with semi-sweet chocolate and fleur de sel.  You could use table salt if fleur de sel, which has more mineral content, is not readily available.  (Yields six dozen.)


For the cookie dough

2 1/3 cups all-purpose flour
1 1/4 teaspoon baking soda
1/4 teaspoon salt
2 sticks butter, settling at room temperature
1/2 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3 cups semi-sweet chocolate chips

For the batter

2 cups all-purpose flour
1 tablespoon granulated sugar
1 1/4 teaspoons baking powder
1 large egg
1 1/2 cup seltzer water, more if needed
Canola oil for frying
Fleur de sel, for sprinkling


  1. We will start by preparing the cookie dough.  In a large bowl, combine the flour, baking soda, and salt.  Stir the mixture using a whisk until all ingredients are incorporated.
  2. Place the butter in a stand mixer and cream it until the butter becomes light in texture.  Slowly add in the sugars needed for the cookie dough and continue the creaming process until the mixture is light and fluffy.
  3. Add the eggs, one at a time, making sure the egg is well-beaten before the next egg is poured.  Add in the vanilla and stir until well-blended.
  4. Set the mixer speed to low, then add the flour mixture, stirring it until completely incorporated.
  5. Remove the mixture from the mixer, then add the chocolate chips.  Fold the chips in by hand, making sure it is well-mixed.
  6. Take two teaspoonfuls of dough and roll it into a ball using your hands.  Put each dough ball onto a baking sheet and put them into the freezer for about 30 minutes or until firm.
  7. While waiting for the dough to chill, prepare for the batter.  In a large bowl, combine the flour, sugar, and baking powder.  Mix the ingredients well using a whisk, making sure there aren’t any lumps.
  8. Add in the egg and seltzer water, then whisk the mixture until it is combined well.  It should have the consistency similar to heavy cream, adding more water–if needed–to achieve this.
  9. In a large, heavy-bottomed stockpot, heat the oil to 350 degrees Fahrenheit.
  10. Remove the chilled dough balls from freezer and add three of them into the batter, making sure they are completely covered.  Using a fork or slotted spoon, remove each cookie ball from the batter, letting the excess batter drip back, then gently slip it into the hot oil.
  11. Do not fry more than three balls at a time to keep the oil temperature from dropping.  Turn the balls over several times using a slotted spoon, frying them for three minutes or until golden brown.  Remove the cookie balls from the oil and place on a plate lined with paper towels to drain the excess fat.  Sprinkle generously with fleur de sel and serve warm.

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