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Brown-Butter-Edible-Chocolate-Chip-Cookie -Dough 7
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Brown Butter Edible Chocolate Chip Cookie Dough

Ingredients

  • ¾ cup 170 g unsalted butter, browned and cooled to room temp
  • ¾ cup 150 g light brown sugar, packed
  • ¼ cup 50 g granulated sugar
  • 3 –4 tbsp milk or cream any kind
  • 2 tsp vanilla extract
  • 1¾ cups 220 g all-purpose flour, heat-treated
  • ¾ tsp salt
  • 1 cup mini chocolate chips

Instructions

Heat Treat Flour

  • Spread flour on a baking sheet.
  • Bake at 350°F for 5–7 minutes, stirring once.
  • Cool completely before using.

Make the Cookie Dough

  • Brown the butter
Melt butter in a saucepan over medium heat. Continue cooking, swirling often, until golden brown and nutty. Pour into a heat-safe bowl and let cool until soft but not hot.
  • Mix sugars and butter
In a large bowl, beat the cooled browned butter, brown sugar, and granulated sugar until smooth and creamy.
  • Add vanilla and milk
Mix in vanilla extract and 3 tablespoons milk until fully combined.
  • Add dry ingredients
Add heat-treated flour and salt. Mix until a thick dough forms.
  • Adjust texture
Add remaining milk 1 tablespoon at a time until the dough is creamy and scoopable.
  • Fold in chocolate chips
Stir in mini chocolate chips until evenly distributed.
  • Chill (optional)
Chill 20–30 minutes for a firmer, classic cookie dough texture.