Brown Butter Chocolate Chip Dough

This brown butter edible chocolate chip cookie dough is the perfect way to enjoy the nostalgic flavor of cookie dough without any worry. With no raw eggs and heattreated flour, it’s safe to eat straight from the bowl, making it an ideal treat for any time you want that rich, bakerystyle taste. It is creamy, sweet, and loaded with chocolate chips, perfect for snacking, mixing into ice cream, or even using as a topping for desserts.

I first made this recipe on a lazy afternoon craving something sweet, and it quickly became my goto comfort snack. Now friends who visit always ask for this dough because it’s just that addictive.

Ingredients

• Allpurpose flour: This is the foundation of the dough but must be heat treated to eliminate any bacteria, ensuring it’s safe to eat raw
• Unsalted butter: Using unsalted allows you to control the salt level separately browning it brings a rich, nutty flavor that elevates the dough
• Brown sugar and granulated sugar: Both sugars balance sweetness and texture, with brown sugar adding a slight molasses quality for depth
• Vanilla extract: A splash enhances all the flavors, making the dough taste like freshly baked cookies
• Salt: Balances the sweetness and rounds the flavor profile perfectly
• Whole milk: Added little by little to help achieve that creamy, perfect consistency
• Chocolate chips: Your choice of semisweet, milk, or mini chips adds the familiar melty bursts that give this dough its cookie character

Instructions

Heat Treat the Flour:

Preheat your oven to 350 degrees Fahrenheit and spread the flour evenly on a baking sheet. Bake it for about 5 to 10 minutes to kill any harmful bacteria. After baking, let it cool completely before using to keep the dough from melting or clumping.

Brown the Butter:

Place the unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts and then continues cooking. Watch closely until the butter turns golden brown with a rich nutty aroma, usually about 5 to 7 minutes. Remove from heat and let it cool slightly until just softened but not solid. For faster cooling, place the bowl with browned butter in a larger bowl of ice water and stir until it thickens.

Mix the Dough:

In a mixing bowl, combine the browned butter with both brown and granulated sugars. Mix by hand with a spatula or with an electric mixer until the mixture is smooth and well combined. Add vanilla extract, salt, and milk gradually, stirring until the dough becomes creamy and silky.

Incorporate the Flour:

Slowly add the cooled, heattreated flour into the wet ingredients, mixing gently until fully integrated into a thick dough. Be careful not to overmix to keep the dough tender and soft.

Fold in Chocolate Chips:

Finally, fold in the chocolate chips with a spatula to distribute them evenly without breaking them up.

I especially love the brown butter step because it transforms this from regular cookie dough into something with a sophisticated, nutty aroma that reminds me of baking at my grandmother’s house. It’s a flavor that takes me straight back to cozy afternoons in the kitchen.

Storage Tips

Store any leftover cookie dough in an airtight container in the fridge to keep it fresh for up to one week. For longer storage, tightly wrap in plastic wrap and freeze for up to three months. Thaw overnight in the fridge before enjoying again.

Ingredient Substitutions

Swap whole milk with any milk alternative like almond or oat milk for a dairy free version but keep the creamy texture. Use glutenfree 1to1 baking flour if you need a glutenfree treat just heat treat it the same way. Try mixing in nuts, dried fruit, or white chocolate chips to customize the dough to your liking.

Serving Suggestions

Scoop this dough over vanilla or caramel ice cream for a decadent sundae. Spread it on top of brownies or cakes as a delicious raw cookie dough frosting. Shape it into logs, chill until firm, and slice into edible cookie dough bars for an easy snack.

Enjoy this safe, irresistible edible cookie dough anytime you crave a sweet treat. It’s perfect for scooping, topping, or sharing.

Common Questions About Recipes

→ How is the dough made safe to eat?

By heat-treating the flour to eliminate bacteria and omitting raw eggs, the dough is safe for raw consumption.

→ Can this dough be baked into cookies?

No, this dough lacks leavening agents and eggs, so it won’t bake into traditional cookies.

→ What flavor does brown butter add?

Brown butter adds a rich, nutty aroma and deep caramel notes enhancing the dough’s flavor.

→ Can I add other mix-ins?

Yes, nuts, dried fruits, white chocolate chips, or honey can be added to customize the flavor.

→ Is it possible to make this gluten-free?

Yes, substitute with gluten-free flour and heat-treat it to maintain safety.