- 2½ c. all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 c. (2 sticks) unsalted butter
- 1½ c. brown sugar
- ½ c. sugar
- ½ c. pasteurized eggs (or 2 eggs. I assume they’re suggesting you use pasteurized eggs because you’re going to cram cookie dough in your face, so do whatever makes you comfortable.)
- 1 tsp vanilla extract
- 2 c. (12-ounce package) semi sweet chocolate chips
- 2 c. all-purpose flour
- 2 T sugar
- 1 tsp baking powder
- 1 lg egg (or ¼ c. pasteurized eggs)
- ½ c. seltzer water or club soda, plus more as needed
- Vegetable oil, for frying
Put the flour, baking soda, and salt in a bowl and stir to combine. Set aside.
Using a mixer, beat the butter until it has lightened (2 – 3 minutes). Slowly add in sugars (or add sugar all at once, I won’t tell anyone) and beat until it is light and fluffy.
Add eggs 1 at a time and beat until they are well combined. Stir in the vanilla. Add the flour mixture (using the lowest setting on your mixer), then stir in the chocolate chips.
Form the cookies using 2 tsp of the dough and roll it into balls (or use a cookie scoop). Put the balls onto a cookie sheet (on parchment paper, if you’ve got it). Put cookie sheets into the freezer for 30 minutes to firm up dough.
In a large bowl, stir together the flour, sugar, and baking powder. Add the egg and half the seltzer/ club soda and mix well. Add more seltzer as needed until the batter is thick and the consistency of heavy cream.
To make the cookies heat the oil in a deep-fat fryer (or a deep pot) to 350ºF. Dip the chilled dough balls in the batter and carefully (watch your fingers!) place them in the hot oil. Fry a few at a time, turning them over from time to time (they won’t want to turn over. MAKE THEM.) until they are golden brown, around 3 minutes. Drain on paper towels and serve while still warm.
Source : dinosaurscanteatpizza.com