Edible Brown Butter Chocolate Chip Cookie Dough

Melt butter in a small saucepan over medium-low heat and stir constantly. The butter will foam, then quiet, and soon you’ll see brown specks forming on the bottom and a nutty aroma. Remove immediately and pour into a heatproof bowl to cool—browned butter can go from perfect to burnt very quickly.

Brown butter is flavorful but lacks the water content that keeps butter soft at room temperature, so using only browned butter can make the dough greasy or crumbly. Mixing softened butter with cooled brown butter gives a creamy, scoopable texture without excess oiliness.

Raw flour can carry bacteria such as E. coli. Heat-treating (pasteurizing) the flour to 160°F (71°C) kills bacteria and makes it safe to eat raw. The oven method is reliable and easy.

Preheat the oven to 350°F (175°C). Spread the flour in a thin, even layer on a baking sheet and bake for about 7 minutes, stirring and breaking up any lumps every few minutes. Use a thermometer to confirm the flour reaches 160°F (71°C). Let cool, sift to remove lumps, and discard any darker toasted bits.

Toasting the flour gives it a subtle toasty flavor and slightly more texture. This can enhance the brown-butter notes. After cooling, sift the flour to keep it light and remove any small toasted pieces.

Refrigerate the dough in an airtight jar for up to 5 days. To freeze, portion with a cookie scoop onto a parchment-lined tray, freeze until firm, then transfer to an airtight container and store up to 2 months.

Edible Brown Butter Cookie Dough

Creamy, nutty brown butter cookie dough made eggless and safe to eat by heat-treating the flour. Mini chocolate chips add the perfect crunchy bites.

Equipment

• Stand mixer or electric hand mixer

Ingredients

• 1 1/8 cup all-purpose flour (135 g), heat treated
• 1/4 cup unsalted butter, for browning
• 1/2 cup unsalted butter, room temperature
• 3/4 cup packed brown sugar
• 2 tbsp granulated sugar
• 1/8 tsp salt
• 1 tsp pure vanilla extract
• 3 tbsp milk, room temperature (or more for creamier consistency)
• 1/2 cup mini chocolate chips (more if desired)

Instructions

Brown Butter

1. In a small saucepan, melt 1/4 cup unsalted butter over medium-low heat. Stir constantly so it does not burn.
2. The butter will foam, then quiet, then begin to show brown specks on the bottom and a nutty aroma. Remove from heat and immediately pour into a heatproof bowl to cool. Let cool 20–30 minutes to room temperature.

Cookie Dough

1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment and spread the flour in an even layer. Heat-treat in the oven for about 7 minutes, stirring and breaking up lumps every few minutes. Use a thermometer to confirm the flour reaches 160°F (71°C). Let cool and sift to remove lumps and any toasted bits.
3. In a large bowl or stand mixer, combine the cooled brown butter (in liquid form), softened butter, brown sugar, granulated sugar, and salt. Beat until very fluffy and creamy.
4. Add milk and vanilla extract, then beat until even lighter.
5. Fold in the cooled, sifted flour and mini chocolate chips until evenly incorporated. Add more milk if you prefer a softer, creamier texture.
6. Refrigerate for a few hours or overnight for a firmer, more caramel-like flavor. Let soften at room temperature before serving for a scoopable texture.

Notes

Store the cookie dough in an airtight jar in the refrigerator for up to 5 days. To freeze, portion dough with a cookie scoop onto a parchment-lined tray. Once frozen, transfer portions to an airtight container and freeze up to 2 months.

Use a thermometer to ensure the flour reaches 160°F (71°C) for proper pasteurization.

Flouring Kitchen will not be held liable for harm from improper preparation or heat treatment of the flour. Follow heat-treatment steps carefully to ensure safety.