Deep-Fried Chocolate Chip Cookie Dough

Recipe from Take this Dish and Twist It by George Duran

2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 ½ cups packed brown sugar
½ cup granulated sugar
½ cup pasteurized egg (Egg Beaters)
1 teaspoon vanilla
1 (12 ounce) package chocolate chips (2 cups)
2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
¼ cup pasteurized egg
¾ cup seltzer water or club soda, plus more if needed
Vegetable oil for frying

For the dough: In a bowl, stir together the 2 ½ cups flour, the baking soda, and salt; set aside. In a mixing bowl beat the butter with an electric or hand mixer until it is lighter in color. Add the brown sugar and the ½ cup granulated sugar; beat until light and fluffy. Add the egg half at a time and beat until incorporated. Stir in the vanilla. Beat in the flour mixture, then stir in the chocolate chips.

For each cookie, roll 2 teaspoons of the dough into a ball. Put the balls on a cookie sheet. Freeze for 30 minutes or until firm.

For the batter, in a large bowl whisk together the 2 cups flour, 2 tablespoons granulated sugar, and baking powder. Add the egg and half the seltzer; whisk to combine. Add more seltzer as needed until the batter is the consistency of heavy cream.

In a deep-fat fryer heat the oil to 375 F. Dip the chilled dough balls in the batter, then carefully place them in the hot oil. Fry, a few at a time, for 2 to 3 minutes o r until golden brown, turning them over from time to time. Drain on paper towels. Sprinkle with powdered sugar and serve warm.