For the Cookie Dough

1. Preheat the oven to 350°F. Bake the flour on a baking sheet lined with parchment paper for approximately 10 minutes, or until the temperature of the flour reaches 160°F. Stir the flour halfway through and allow it to cool completely. Sift the flour through a fine mesh sieve.
2. Soften the butter in the microwave for about 15 seconds. In a large mixing bowl, combine the butter, granulated sugar, and brown sugar and beat until creamy.
3. Add the heat-treated flour, salt, vanilla extract, and 1 tablespoon of milk. Beat together until the dough starts to form. Add additional milk as needed until the dough reaches your desired consistency. Mix in the chocolate chips.
4. Scoop the dough using a medium cookie scoop, (about 1 ½ tablespoon). Roll into a round ball. Chill for about 30 minutes while the oil is heating.

To Prepare and Fry

1. In a heavy-duty pot, preheat the oil to 365°F. While the oil is preheating, prepare the cookie dough.
2. In a small bowl, beat the eggs with a fork. Add water. In separate bowls, prepare the cornflake crumbs and dry pancake mix.
3. First, roll the cookie dough in dry pancake mix, then dip into the eggs, lifting with a fork and allowing the excess egg to drip back into the bowl. Lastly, roll in cornflake crumbs. Return the fridge if the oil is not ready. 
4. Place 3-4 cookie dough balls in the oil and fry for 1-2 minutes until golden brown on all sides. Try to avoid the crust cracking. Remove from the oil tapping off excess oil, and place on a paper. Allow them to cool for several minutes before eating. Sprinkle with powdered sugar or drizzle with chocolate syrup. Serve warm.