Are you looking for a showstopper sweet treat for the holidays? Do you want something that will make even Santa put you at the top of the nice list? These Fried Cookie Dough Bites are it!
One of my pantry staples is Vintage® Seltzer. Besides using seltzer water for cocktails, I often have a couple liter bottles stashed on the shelves for those occasions when I want to make a muffin or cupcake that is a bit lighter with no egg or oil. I also love using seltzer water for those times when I want to break out my Dutch oven and thermometer and whip up a light as a feather tempura batter. Whether it is making the most scrumptious fried crudité for an appetizer platter or these indulgent cookie dough bites, I know that Vintage Seltzer will give my batter the lift it needs.
One of the main reasons I love Vintage Seltzer is that it’s naturally flavored and only contains two ingredients – carbonated water and natural flavors. What’s the difference between seltzer and sparkling water – the amount of carbonation. Seltzer water has a bit more of that bubbly effervescence, while sparkling water has less sparkle and a bit more flavor. I often pick up Vintage Seltzer in the soda aisle and can find it not only in Giant Food Stores, but also in Whole Foods. With the holiday season upon us, Vintage Seltzer will be your right hand in the kitchen. To bring a bit of bubbly to the holiday season, Vintage Seltzer is offering a coupon for $1.00 off, perfect for keeping in the pantry or on the bar cart.
These Fried Cookie Dough Bites will draw oohs and ahhs from your guests. The chocolate chip cookie dough and brownie batter are both delicious on their own for those that love the taste of cookie dough batter but since they are eggless, no worries on raw cookie dough fears. To add to the holiday decadence, I took a nod from one of my favorite pastry chefs, Anne Thornton, and made this light as a feather tempura batter with Vintage Seltzer and coated these lovely bites and let them bubble away in a bit of oil. When hot out of the fryer, I must caution you that the filling is hot hot hot so you might want to let them cool to set up a bit.
To ensure your top opposition on Santa’s Nice List and wow family and friends, whip up these Fried Cookie Dough Bites this holiday season!
On to the recipe:
Yields 36
These indulgent Fried Cookie Dough Bites are the perfect sweet treat. Eggless Chocolate Chip Cookie Dough and Brownie Batter are fried to perfection in a light as air tempura batter.
50 minPrep Time
20 minCook Time
1 hr, 10 Total Time
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Ingredients
- For the Chocolate Chip Cookie Dough Batter:
- 1 1/4 cup of all-purpose flour
- 1/8 teaspoon of baking soda
- 1/4 teaspoon of kosher salt
- 1/4 teaspoon of cinnamon
- 1/8 teaspoon of freshly grated nutmeg
- 3/4 cup of brown sugar
- 2 tablespoons of granulated sugar
- 4 tablespoons of unsalted butter
- 2 tablespoons of Greek yogurt
- 1 teaspoon of vanilla extract
- 1/2 cup of bittersweet chocolate chips
- For the Dark Chocolate Brownie Batter:
- 1/2 cup of bittersweet chocolate chips
- 3/4 cup of all-purpose flour
- 1/4 cup of unsweetened cocoa powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of kosher salt
- 1/4 teaspoon of espresso powder
- 3/4 cup of sugar
- 7 tablespoons of unsalted butter
- 1 teaspoon of vanilla extract
- For the Tempura Batter:
- 2 cups of all-purpose flour
- 2 teaspoons of sugar
- 1 1/4 teaspoons of baking powder
- 1/4 teaspoon of kosher salt
- 1 large egg
- 1 3/4 cup of Vintage Seltzer water (plus more if needed)
- Canola oil for frying
- Powdered sugar for finishing
Instructions
- To make the Chocolate Chip Cookie Dough Batter:
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg together.
- To a large bowl, add the brown sugar, granulated sugar butter, Greek yogurt, and vanilla extract and beat with an electric mixer until everything is well mixed. Add the flour mixture and beat until it is just combined. Fold in the chocolate chips and set aside.
- Using a small cookie scoop, scoop the cookie dough batter into balls, using your hands to shape them.
- Add the cookie dough balls to a baking sheet, lined with parchment paper.
- Set in the freezer and let chill for 30 minutes or so.
- To make the Dark Chocolate Brownie Batter:
- Melt the chocolate chips in a large bowl in the microwave, stirring in 30 second intervals until the chocolate is melted.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Add the sugar butter and vanilla extract to the cooled melted chocolate and, using an electric mixer, mix until everything is well combined.
- Add the cocoa flour mixture and beat on low speed until everything is incorporated.
- Using a small cookie scoop, scoop the brownie dough batter into balls, using your hands to shape them.
- Add the brownie dough balls to a baking sheet, lined with parchment paper.
- Set in the freezer and let chill for 30 minutes.
- To make the Tempura Batter:
- In a large bowl, combine the flour, sugar, baking powder and salt.
- Whisk the egg and the seltzer water into the flour mixture, until the batter is the consistency of crepe batter. Add more seltzer if needed.
- To assemble:
- In a large heavy Dutch oven, add enough oil and heat to 350 degrees F.
- Add the chilled batter dough balls to the tempura batter and coat thoroughly with the batter.
- Fry about 3 - 4 dough balls at a time until golden brown on all sides.
- Keep an eye on the temperature of the oil and make sure that it doesn’t get too hot or too cool. I had the problem towards the end where a couple cookie dough balls exploded in the oil so skim the oil as needed.
- Remove the cookie dough bites from the oil to a paper towel lined plate.
- Let cool for a bit so that the filling isn't molten.
- Dust with powdered sugar before serving and enjoy!
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