Edible Brown Butter Cookie Dough
Serves 12
20 mins prep
10 mins cook
30 mins total
This brown butter edible cookie dough is creamy, with lots of crunchy mini chocolate chips. The brown butter gives it a warm and nutty flavour. It has the same addictive grittiness as raw cookie dough from not quite completely dissolved brown sugar, and thick but creamy texture from the flour.
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Brown Butter
Melt ¼ cup unsalted butter in a small saucepan on medium low heat.
⅕ ¼ unsalted butterKeep on heat, stirring constantly so that it doesn’t burn. It will start to foam and then the foam will go away and you will see it bubble. It is ready when the specks at the bottom start to turn golden-brown and a foam starts to appear on the surface again.
Remove from heat and immediately pour into a heat proof bowl. Act quickly because it can burn easily. Let cool to room temperature for 20-30 minutes.
Cookie dough
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper and spread the flour out evenly. Heat treat the flour in the preheated oven for 7 minutes. Mix the flour and spread it out again, breaking up any lumps every 3 minutes so that it doesn’t burn. Use a thermometer to ensure that the flour has reached 160°F (71°C) for proper pasteurization.
⅕ 1 all purpose flourLet cool to room temperature. Discard any burnt bits and sift the cooled flour to get rid of any lumps.
In a large bowl or stand mixer combine the brown butter (melted consistency), softened butter, sugars, and salt. Beat until very fluffy and creamy.
⅕ ½ unsalted butter⅕ ¾ brown sugar⅕ 2 granulated sugar⅕ ⅛ saltAdd the milk and vanilla extract. Beat again until even fluffier.
⅕ 1 pure vanilla extract⅕ 3 milk, room temperatureAdd the cooled flour (sifted) and chocolate chips into the butter mixture. Fold until mixed well. Add more milk to make it creamier if needed.
⅕ ½ mini chocolate chipsEnjoy! Refrigerate for a few hours or overnight for deeper, more caramel like flavour. Let come back to room temperature if you want a softer texture.
