Battered and fried cookie dough, filled with melt in the middle chocolate truffles!
Done in 1 hour
Serves 6
115gunsalted butter, softened
100gdark brown sugar
2 tbspgranulated sugar
1egg, room temperature
1 tspvanilla
160gplain flour
100gdark chocolate, chopped
Pinchsalt
10chocolate truffles
160gplain flour
1 tspbaking powder
1/4 tspsalt
260gmilk
50ggranulated sugar
2 tspvegetable oil
Icing sugar
Vegetable oil, to fry
You can use any flavour of cookie dough you like - this would be delicious with some red velvet cookie dough!
Start by creaming together the butter and sugars. Once fluffy, add egg, vanilla, and salt.
Whisk again until combined, then sift in the flour. Fold through, then add chopped chocolate and fold through again.
Roll into balls, with a chocolate truffle in the middle. Pop in the fridge for an hour.
Whisk together all of the batter ingredients.
Preheat the vegetable oil to 180 C. Dunk the cookie dough in the batter, then carefully drop into the hot oil.
Once they're golden brown, remove from the oil and place on a paper towel lined tray.
Dust with icing sugar, and dig in!
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
