Doughkies- Doughnut+Cookies
- Chocolate Chip Cookie
- 1 cup and 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, soften
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 cup chocolate chips
- Doughnut and icing
- 1/2 cup water, warm
- 2 packets and 1/2 tespoon active dry yeast
- 1/4 cup and 1 tablespoon sugar
- 3/4 cup 2% milk, lukewarm
- 1/3 cup shortening
- 2 eggs
- 1 teaspoon salt
- 4 cups all-purpose flour
- oil for frying
- icing recipe
- 2 tablespoons heavy cream- might need a little more
- 1 teaspoon vanillia
- 1 cup confectioner's sugar
- Combine flour, baking soda and salt in a bowl.
- Beat butter, granulated sugar and brown sugar in large mixing bowl until creamed together.
- Add vanilla extract, cornstarch and water and beat well.
- Gradually add in flour mixture.
- Fold in chocolate chips.
- Scoop and ball the dough with a small dough/ice cream scoop and place on a tray.
- Place in the refrigerator until the doughnut dough is ready.
- In a large bowl place yeast, warm water (not hot) and sugar. Let it sit for 5 minutes. If you don't see the yeast start to froth then the water was too hot or the yeast was bad.
- In a small pot place milk and shortening until the shortening has melted and let cool until lukewarm.
- Add lukewarm milk to the yeast mixture and add one cup of flour, salt and eggs. Mix until smooth.
- Add the remaining 3 cups of flour to make a soft dough.
- When dough starts to leaves sides of bowl, turn out onto lightly floured board. Knead until dough for two to three minutes.
- Place dough back into a lightly greased bowl and cover. Let it rise in a warm place until it doubles. About 1 1/2 hours.
- Retrieve the chocolate chip cookie dough and with a medium dough/ice cream scoop, scoop out the doughnut dough. I didn't need to grease the scoop but if it starts to stick grease the scoop
- Lightly flour your hands and place the chocolate chip cookie dough in the center of the doughnut dough and ball the doughnut dough around the cookie dough.
- Place on a lightly greased cookie sheet about 1 to 2 inches apart. loosely cover and let rise another 40 to 60 minutes.
- Mix heavy cream, vanilla and confectioner's sugar in a small bowl and set aside
- Heat oil in a large pot or dutch oven to 340-350 degrees Fahrenheit. The oil should be about 3 inches deep maybe a little more.
- Drop in 4 to 5 doughnuts into the hot oil at a time. When golden brown on one side flip and remove when golden brown on other side.
- Place on paper towels and glaze when the doughkies are still warm.
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Taken from food52.com/recipes/36213-doughkies-doughnut-cookies (may not work)