Salted brown butter edible cookie dough!! So much edible cookie dough out there is just sweet and nothing else, so I wanted one with a lot more flavor, and I’m so happy with how this one turned out. We’re browning salted butter (it makes such a difference), using mostly light brown sugar for a bit of a caramel flavor, and adding a little extra salt on top of that so it’s rich without ever being too sweet. There are no eggs and we heat-treat the flour, so it’s completely safe to eat raw. I roll it into tiny little bites and keep them in the freezer, so whenever I want some edible cookie dough I can grab a handful to snack on or throw them on top of a bowl of ice cream. And if you’re craving your cookies baked, my Levain Chocolate Chip Cookies are always a good idea!

Few Tips for the Best Edible Cookie Dough ᝰ.ᐟ

• Heat-treat your flour! Raw flour isn’t safe to eat, so we’re baking it to 165°F (74°C) before it goes into the dough. It also takes away that raw flour taste. Let it cool completely, then sift it into your dough, since it clumps up a bit in the oven.
• Brown your butter all the way. It’s so tempting to pull it off the stove the second it starts changing color, but keep swirling until it smells toasty and you see brown specks at the bottom of the pan. Scrape ALL of those brown bits into your bowl. Since we’re using salted butter, it’ll foam more than unsalted, which makes it harder to see the color, so scrape the bottom of the pan with your spatula to check on it.
• Let your brown butter cool to 125°F before adding it to your sugars. I just leave it at room temperature and check it with a thermometer. If it’s too hot, your chocolate chips will melt once they go in. If you don’t have a thermometer, give it about 10 to 15 minutes, until the bowl is warm but comfortable to hold.
• I went with mostly light brown sugar and just a little granulated. The light brown sugar gives it a caramel flavor and keeps the dough soft.
• Yes, we’re using salted butter AND adding extra salt! I use 1/2 tsp of Diamond Crystal kosher salt, but if you’re not crazy about too much extra salt, start with 1/4 tsp and add more from there. If you’re using table salt, use about half the amount since it’s much saltier.
• I used semisweet mini chocolate chips. The mini size is perfect for these little 3-gram bites. Regular-size chips are just too big for them.
• Your dough should be firm enough to roll right after mixing, so I roll the balls first and then pop them in the fridge or freezer for an hour. Chilling gives the flour time to hydrate, so the texture gets smoother. If you can’t wait, that’s okay! They’re still completely safe to eat right away.
• I roll mine into 3-gram balls so they’re easy to snack on or put on top of ice cream. A kitchen scale is great here, or you can eyeball about 1/2 teaspoon each. It makes about 150 bites, so grab a baking sheet that fits them all without touching (and fits in your freezer), and line it with parchment. If you’re storing them in the freezer, let them freeze on the pan until firm before moving them into a zip-top bag. That way they don’t all stick together and you don’t have to break them apart every time you want some.

Here’s a video to guide you along the process ✮⋆˙

Process ✮⋆˙

Salted Brown Butter Edible Cookie Dough

Salted brown butter edible cookie dough with mini chocolate chips! Made with heat-treated flour and no eggs, so it’s completely safe to eat raw. Roll it into tiny bites to keep in the freezer for snacking or topping ice cream.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Cool & chill 1 hour hr 15 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Dessert

Cuisine American

Servings 150 (3 gram) bites

Ingredients

  

• 115 grams salted butter (8 tbsp / 1 stick)
• 75 grams light brown sugar packed (1/3 cup)
• 25 grams granulated sugar (2 tbsp)
• 1/2 tsp Diamond Crystal kosher salt (start with 1/4 tsp if you’re not crazy about extra salt)
• 4 grams vanilla extract (1 tsp)
• 125 grams all-purpose flour (1 cup)
• 30 grams whole milk (2 tbsp)
• 100 grams semisweet mini chocolate chips (heaping 1/2 cup)
• flaky sea salt for finishing (optional)

Instructions

 

Heat-treat the flour

• Preheat the oven to 350°F (175°C). Spread the flour on a small rimmed baking sheet and bake for 5 to 7 minutes, until it reaches 165°F (74°C) on an instant-read thermometer. Let it cool completely.

Brown the butter

• In a light-colored saucepan over medium heat, melt the butter, swirling the pan often. Keep swirling until the milk solids at the bottom turn a hazelnut brown and the butter smells nutty and toasty, 5 to 7 minutes. Salted butter foams more than unsalted, so scrape the bottom of the pan with your spatula to check on the color.
• Pour the brown butter into a large heatproof bowl, scraping in all of the brown bits. Let it cool at room temperature until it reads 125°F (52°C) on an instant-read thermometer, about 10 to 15 minutes.

Make the dough

• Add the light brown sugar, granulated sugar and salt to the 125°F brown butter and whisk until glossy and smooth, about 1 minute. Whisk in the vanilla.
• Sift the heat-treated flour right into the bowl to break up any clumps, and stir with a spatula until just combined. Drizzle in the milk and stir until the dough is smooth. Fold in the mini chocolate chips. The dough will be soft, but firm enough to roll into balls.

Roll and chill

• Line a baking sheet that comfortably fits about 150 bites (and fits in your freezer) with parchment paper. Roll the dough into 3 gram balls (about 1/2 tsp each, or use a kitchen scale) and space them out on the pan so they aren’t touching.
• Refrigerate or freeze the bites for 1 hour. This gives the flour time to hydrate, so the texture is smoother. If you don’t want to wait, they’re still completely safe to eat right away. Sprinkle with flaky salt before serving if you’d like.
• To store them in the freezer, make sure the bites are frozen firm on the pan, then transfer them to a zip-top bag. Since they’re already frozen, they won’t stick together in the bag, so you can grab as many as you want.

Video

Notes

Salt: We’re using salted butter AND adding a little extra salt. I use 1/2 tsp of Diamond Crystal kosher salt, but if you’re not crazy about too much extra salt, start with 1/4 tsp, taste, and add more from there. If you’re using table salt or Morton kosher salt, use half the amount.

Yield: This makes about 450 grams of dough, or about 150 (3 gram) bites.

Storage: Keep the bites covered in the fridge for up to 1 week, or in a zip-top bag in the freezer for up to 3 months.

No thermometer? Let the brown butter cool for about 10 to 15 minutes. It’s ready when the steam is gone and the bowl feels warm but comfortable to hold. If it’s too hot, your chocolate chips will melt once they go in.

Video: Watch me make these on YouTube!

Keyword brown butter, brown butter cookie dough, cookie dough, cookie dough bites, edible cookie dough, no bake