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.
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!