Tomorrow I am heading out to Colorado to meet up with my boyfriend. He is FINALLY coming back from Europe. Who am I kidding, he has only been gone since Friday, but still!
Being home alone to me means nothing more than watching trashy television, having cereal for dinner and finishing the night with a glass of wine. There’s no cooking going on here. Anyway, I am super excited to see him and spend a couple of days in the mountains this weekend! It will be good to ride on some actual snow, cause we dont have any of that here!
Day two of donuts. Did you see the Maple Bacon Donut Fries I posted on Monday? If you havent guessed already, I did some serious deep frying this weekend. Todays donutdelight is a Cookie Dough stuffed Donut Holes with Chocolate Dipping Sauce. This idea was a no-brainer to me. I have made several versions of deep-fried cookie dough (see here and here), but the donut wrapped around this dessert just takes it over the top.
Since I am a dark chocolate fan, I always have bags of the 60% Cacao Bittersweet Chocolate Chips. These baking chips are made with a proprietary blend of quality ingredients that are perfect for a wide variety of recipes.
This cookie dough is packed with chocolate. First, I ground up some baking chips and mixed them in the dough so you have chocolate in every bite. Then I added whole baking chips to keep the cookie dough effect. After deep-frying the donuts, the chocolate melts on the inside creating a mouthwatering treat.
These filled doughnuts come together quickly. First, make some eggless cookie dough and then take some home-style biscuits and roll them out flat.
Wrap the cookie dough with the biscuit and drop it in the fryer. After about 30 seconds, it turns a light golden brown.
After you remove it from the oil and let it cool, roll it in some sugar and drizzle with chocolate.
I served this with a chocolate dipping sauce, which was so easy to make. I just combined Ghirardelli 60% Cocao baking chips with heavy whipping cream, You can either drizzle this over the donuts or serve the sauce on the side.
Donut holes stuffed with cookie dough batter that is loaded with Ghirardelli Baking Chips and drizzled with a smooth, rich Ghiradelli chocolate sauce.
For the Cookie Dough:
- 1 cups(175g) all-purpose flour, heat treated
- cup(113g) unsalted butter, softened
- cup(95g) granulated sugar
- 1/3 cup(73g) light brown sugar, packed
- 3 tablespoons(45ml) milk
- 1 tablespoon(15ml) vanilla extract
- 1/2C Ghirardelli 60% Cocoa Baking Chips split
For the Donuts:
- 1 Bottle Vegetable oil (48oz)
- 1 Sleeve Homestyle Biscuits (48oz)
For the Toppings:
- 1/2 cup granulated sugar
- 1 cup Ghirardelli 60% Cocoa Baking Chips
- 4 tablespoons Heavy whipping cream
- Preheat the oven to 350 degrees Fahrenheit. Bake the flour on a baking sheet lined with parchment paper for approximately 10 minutes, or until the temperature of the flour reaches 160F. Stir the flour halfway through and allow it to cool completely. Sift the flour through a fine mesh sieve.
- Soften the butter in the microwave for 20-30 seconds. In a large mixing bowl, combine the butter, granulated sugar and brown sugar and beat until creamy.
- Add the heat-treated flour, salt, vanilla extract and 1 tablespoon of milk. Mix everything together until a dough forms. Add additional milk as needed until the dough reaches your desired consistency.
- In a food processor, take C baking chips and blend to break into tiny pieces. Add both chocolate baking chips and shredded baking chips and mix until incorporated into the dough
- Roll the cookie dough balls, about 1 tablespoon for each. A small cookie scoop helps with that. Place aside.
- Empty a full container of vegetable oil into a medium-sized saucepan. Attach a candy thermometer to the right side of the pot. Heat the oil over medium heat until it reaches 360-375 degrees Fahrenheit. Reduce the heat slightly to keep the oil from becoming too hot. Use extra care since the oil will be quite hot.
- Take one of the biscuits and roll out very thin, to about the thickness of a nickel. Cut out circles about 2-2.5 in diameter. Wrap biscuit dough around a ball of cookie dough. Make sure to pinch the edges tightly and roll the biscuit dough in your hands to smooth.
- Once oil is heated, slowly drop dough into oil. Bake for about 20-30 seconds a side until golden brown. Remove with tongs and place on a paper towel-lined plate to drain excess oil.
- Allow to cool and roll in sugar.
- Prepare the chocolate sauce. In a microwave proof bowl, combine 1 cup of chocolate baking chips and 4 tablespoons of heavy whipping cream. Microwave for 60 seconds on high. Take out of the microwave and whisk until smooth.
- When finished deep-frying, leave your candy thermometer in the oil until it is completely cooled.