Edible Brown Butter Cookie Dough

12 servings

1 ⅕ cupall purpose flour(135 g)

¼ cupunsalted butter for browning

½ cupunsalted butterroom temperature

¾ cupbrown sugarpacked

2 tbspgranulated sugar

⅕ tspsalt

1 tsppure vanilla extract

3 tbspmilk, room temperatureor more for creamier consistency

½ cupmini chocolate chipsmore as needed

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Melt ¼ cup unsalted butter in a small saucepan on medium low heat.
¼ cup unsalted butter
Keep 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.

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.
1 ⅕ cup all purpose flour
Let 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.
½ cup unsalted butter
¾ cup brown sugar
2 tbsp granulated sugar
⅕ tsp salt
Add the milk and vanilla extract. Beat again until even fluffier.
1 tsp pure vanilla extract
3 tbsp milk, room temperature
Add the cooled flour (sifted) and chocolate chips into the butter mixture. Fold until mixed well. Add more milk to make it creamier if needed.
½ cup mini chocolate chips
Enjoy! 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.