The Dough:

4 Tbsp butter, softened
1/4 cup light brown sugar
3 Tbsp white sugar
1/4 tsp chocolate liqueur (or you can use vanilla extract instead)
2 tbsp vegetable oil
1/4 tsp salt
1-2 Tbsp water
Corn starch for rolling your dough in


In a large bowl, cream together light brown sugar, sugar and butter. While mixing, add chocolate liqueur and 1 tbsp of oil, followed by slowly adding the 1/2 cup flour. Add salt, followed by second tbsp of oil. The dough may be dry and crumbly. While mixing, slowly add enough water to give the dough a moist but not overly wet consistency. Mix in chocolate chips. Remove from mixer and roll dough between your palms into ping pong size balls. Roll in corn starch, shake to remove excess flour.

Your Batter:

1 Egg
1 cup ice cold water
1 cup self rising flour
2 tbsp confectioners sugar

With a fork, mix together egg and water. Add flour and sugar to egg and water mix. Dip cookie dough balls in batter, make sure that the dough is completely covered in batter so that they won’t leak out dough when frying. Using a slotted spoon or mesh spider quickly place 3-4 at a time in 375 degrees F oil for 1 and a half to 2 minutes minutes until golden brown on the outside. Serve in paper trays and top with chocolate sauce and powdered sugar.









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