Cookie For Every Mood


  1. The All-Time Favourite ChocolateChip Cookie

Chocolate chip cookies are the classic drop cookies. Though originally made with semisweet chocolate chips, these cookies can be reimagined with milk chocolate, white chocolate, strawberry, butterscotch, etc. 




  1. Preheat the oven to 220 degrees Celsius and line the baking pan with parchment paper and set aside
  2. In a separate bowl, mix flour, baking soda, salt, and baking powder. Set it aside
  3. Now, cream together butter and sugar until combined
  4. Beat eggs and vanilla until fluffy
  5. Now, mix all the dry ingredients together
  6. Add the chocolate chip cookies and mix them together
  7. Now, roll the dough and form them into balls and place them evenly spaced on your prepared cookie sheets
  8. Now, allow it to bake in the preheated oven for 8-10 minutes
  9. Take them out when they are just barely starting to turn brown
  10. Allow them to sit on the baking pan for 2 minutes before moving to a cooling rack.


Deep-Fried Cookie Dough made with homemade chocolate chip cookie dough, dipped in batter, and fried to golden crispy perfection! Keep reading for the full step-by-step recipe.






  1. Combine the butter and both sugars in the bowl of a large stand mixer fitted with a paddle attachment
  • Beat them together for2-3 minutes, until light and fluffy
  • Scrape down the sides of the bowl, then add the egg and vanilla extract and beat on low speed until combined

Stop the mixer, add the flour and salt, and mix again on low speed until most of the flour streaks are gone


  • Stop mixing, add the chocolate chips, and stir everything together with a spatula until it’s well-mixed

  • Use a 1-inch cookie scoop or a spoon to form the dough into 1-inch balls, and place them on a waxed paper-lined baking sheet
  • You should get about20 cookies from this recipe
  • Chill the dough in the refrigerator until the balls are firm, at least 1 hour
  • The dough can be made several days in advance and kept, well-wrapped, in the refrigerator until ready to use
  • To make the batter, whisk together the flour, baking powder, salt, and sugar in a medium bowl
  • Add the milk and 2 tsp of vegetable oil, and whisk until the batter is smooth and free of lumps
  • Pour the frying oil into a medium saucepan so that it’s 2 inches deep
  • Insert a candy/deep-fry thermometer and heat the oil over medium heat until it reaches 360 F. Once at360 F, take a chilled ball of cookie dough and dip it in the batter, turning it over with your hands until it’s completely covered
  • Let excess batter drip back into the bowl, then gently drop it into the oil
  • Repeat with 2-3 more dough balls, so you’re frying 3-4 at a time
  • Fry the balls for about 2 minutes per side, flipping as necessary so that they cook evenly
  • Fry the cookie dough balls until they’re puffed and a dark golden brown on all sides
  • Remove them from the oil using a frying skimmer or slotted spoon and place them on a paper towel-lined baking sheet to drain
  • Repeat with the rest of the cookie dough balls and batter
  • Watch the temperature of the oil and keep it between 182 – 188 C remove it from the heat if it gets too hot, or let it warm up in between batches if the temperature drops too much
  • These balls are best served warm, but not hot
  • Garnish them with a drizzle of chocolate sauce, a side of whipped cream, a sprinkling of powdered sugar, or nothing at all!


What are you waiting for? Buy all the ingredients at the Nature’s Basket store now!


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