8 deep fried chocolate chip Recipes

all-purpose flour, baking soda, salt, unsalted butter, brown sugar, sugar, eggs, vanilla extract, chocolate chips, all-purpose flour, sugar, baking powder, egg, milk

adapted from: the king arthur flour baker s companion: the all-purpose baking cookbook ) italics mine..., makes about 16 round doughnuts plus doughnut holes, salt, nutmeg, sugar, instant yeast, unbleached all purpose flour, egg, milk, butter, melted, vanilla extract, vegetable oil or shortening (2 1/2 lbs), for frying (i used a smaller pot and used less oil), glaze:(i made my own glaze using less amounts since i also made a chocolate glaze as well...but you can just do plain ), milk, sugar, vanilla extract, chocolate glaze, whipping cream(heated to almost boiling), chocolate bar (or use chips about 1/2 cup), add more chocolate if the glaze is too thin, add hot whipping cream over chopped chocolate ...let sit until chocolate is melted and then stir., coconut , chopped nuts, powder sugar, sprinkles if you like, etc., whisk together the dry ingredients. in a separate bowl, combine the egg, milk, butter and vanilla and stir into the flour mixture, mixing until well combined., let the dough rest for 5 minutes, then knead for 6 to 8 minutes by hand or mixer until you have a smooth, soft dough. place the dough in a buttered bowl, turn it over to grease the top, and let it rise, covered, in a warm place for 1 1/2 to 2 hours, until doubled in bulk., deflate the dough and turn it out onto a lightly floured surface. gently roll the dough out to 1/4 inch(i would do them a quite a bit thicker next time) thickness and cut with a round cutter., cover loosely with greased plastic wrap (i didn tsp bother) and let rise again for about 1 hour(side note: i thought 1 hour was a bit too much...if you let the dough rise too much it will become too soft and in turn absorb too much oil...i would let it rise till almost doubled 20-30 minutes. this of course means that it is rising in a warm environment!), until doubled again., place oil or shortening in a heavy pan or deep skillet and heat to 350of.(this is were you need to get the temp. just right or it will burn the doughnuts if the oil is too hot.) place the doughnuts in the oil, two or three at a time, and fry until golden brown., turn over and cook the second side. this should be no more than a minute(or less...they brown very quickly) on each side. overcooking will make the doughnuts tough. drain on paper towels.to make the glaze, stir the milk into the confectioners sugar until it is smooth, then add the vanilla.when the doughnuts are cool enough to handle (but still warm), dip the tops of the doughnuts into the glaze, then place on a rack so the glaze will drip down.

chocolate chip ice cream, grain flake cereal-crushed, sugar, eggs, ground cinnamon, water, flour tortillas, vegetable oil for frying cinnamon suger- for garnish, maraschino cherries- for garnish, stemmed glasses for presentation, cream-for garnish, chocalate sauce-for garnish

chocolate chip ice cream, flaked four-grain cereal, crushed, sugar, ground cinnamon, eggs, water, flour tortillas, oil, cinnamon, mixed with, sugar, cream, maraschino cherries

all-purpose flour, whole eggs, sugar, vegetable shortening (recommended: crisco ), salt, ground cinnamon, marsala wine , as needed, soybean oil, for deep-frying, ricotta impastata, sugar, liquid cream , as needed, vanilla extract, drops cinnamon oil, diced candied citron, chocolate chips (4000 count ), this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

bananas, egg roll wraps (1/2 of a 16-oz package.), semi-sweet chocolate chips (or 2 squares-2 oz. chopped ) (optional), crystallized ginger, chopped (optional), cooking oil, for deep-frying, egg, beaten, milk, sugar, cornstarch, salt, vanilla