Brown Butter Chocolate Chip Edible Cookie Dough
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. This recipe tastes exactly like chocolate chip cookie dough, but without the risk of eating raw dough. Although who can withstand tasting the dough from a batch of cookies you’re just whipping up? It has the same addictive grittiness from not quite completely dissolved brown sugar, and that characteristic dough texture from the flour.
It took more than a few times to get this recipe just right, and it is hands down my favourite egg-less edible chocolate chip cookie dough recipe of all time! It’s very easy to make and only involves a few extra steps of browning the butter and heat treating the flour. Browning the butter gives this cookie dough a beautiful caramelized and nutty flavour. If you want even more intense nutty flavours, you can heat treat the flour for an extra minute or two to get it nice and toasty.
This cookie dough was made to be safe eaten as-is. I have not tried to bake the dough to make cookies and I cannot guarantee that this recipe will work for that. If you do want to try to bake cookies, add an egg to the dough and chill before baking.
🍪 Why make this recipe?
Cookie dough is addicting, I know! Every time I make a batch of cookies, only half of the dough ever even makes it to the oven. But that is risky business because usually raw cookie dough contains eggs (potential risk factor for Salmonella), and raw flour (E. coli). I don’t want this to scare you, but it does happen!
Now you can enjoy eggless, edible cookie dough! By following this recipe closely, you can make cookie dough that is safe for raw consumption. [Disclaimer] Flouring Kitchen will not be held liable for any harm that could come from the improper heat treatment of the flour.
🔪 Tips for success
Melt and cook butter on medium-low heat, stirring constantly so that it doesn’t burn. It will start to foam and then the foam will subside and it will bubble. It is ready when the specks at the bottom will start to turn golden-brown and a foam starts to appear on the surface again. Work quickly and keep stirring because it can go from browned to burnt very quickly. Remove from heat and immediately pour into a heat proof container to cool.
Throughout the development process, I have tried to make it using all brown butter, but the problem with brown butter is that it is either completely melted or rock solid at room temperature. That is because the water content that keeps butter soft at room temperature evaporates during the browning process. The edible chocolate chip cookie dough turned out very crumbly and oily.
By combining softened butter and brown butter, you get a very creamy cookie dough without the greasiness that you would get from using melted or all brown butter.
Flour is considered to be a raw ingredient and can harbour bacteria such as E. coli. Heat treating the flour to 160°F (71°C) will kill the bacteria, making the flour safe to consume.
I prefer to pasteurize the flour in an oven preheated to 350°F for 7 minutes. This is the easiest way to cook the flour through and ensure that it has reached 160°F. You can also heat treat the flour in a microwave but it isn’t as foolproof as the oven method.
Heat treating or pasteurizing the flour might give the flour a toasty flavour, depending on how long it is toasted for. It helps to give the edible chocolate chip cookie dough an even deeper caramelized flavour if that is what you are looking for. It works really well with the toasty brown butter.
Heat treating may change the texture of the flour just slightly. I find that it gives the flour more texture and it isn’t as smooth as raw flour. But it is barely noticeable in the finished product. To make sure the flour remains light and fluffy, sift the flour after cooling and break up any lumps. Discard any burnt bits of flour.
Store the cookie dough in a jar in the refrigerator for up to 5 days.
You can also freeze the dough. Portion the cookie dough with a cookie scoop onto a parchment lined sheet. Once frozen, transfer into an airtight container and store up to 2 months in the freezer.
🧈 Check out my other brown butter recipes:
🍪 Ingredients:
Full amounts and steps are in the recipe card below
- All purpose flour: This flour will be heat treated to kill any potential harmful bacteria.
- Unsalted butter for browning: This portion of butter is going to be used for browning. This is what will give the edible cookie dough that delicious toasty flavour.
- Unsalted butter: room temperature butter will help make the cookie dough super creamy and fluffy.
- Packed brown sugar: Use brown sugar for deeper caramel flavour that you find in a typical chocolate chip cookie dough.
- Granulated sugar: Granulated sugar will give the cookie that characteristic addictive crunch.
- Salt: helps to amp up and deepen the flavour.
- Pure vanilla extract: to get that signature vanilla flavour.
- Milk: Use your favourite milk at room temperature (or more for creamier consistency). Whole milk is my preferred choice. Milk replaces the need for eggs in this recipe.
- Mini chocolate chips: mini semisweet chocolate chips give you the best texture and chocolate chip distribution. You can also add your favourite chopped chocolate instead.
🥄 Steps:
- Make the brown butter and let it cool to room temperature
- Pasteurize or heat treat the flour
- Cream the brown butter, softened butter, and sugars together
- Add milk and vanilla and beat
- Fold in flour and chocolate chips
- Enjoy! Refrigerate for a few hours or overnight for deeper, more caramel like flavour.
Heat treated flour 
Fluffy butter and sugar 
Ready for flour and chocolate chips 
Adding flour and chocolate chips 
Edible Brown Butter Cookie Dough
Equipment
- stand mixer or electric hand mixer
Ingredients
- 1 ⅛ cup all purpose flour (135 g)
- ¼ cup unsalted butter for browning
- ½ cup unsalted butter room temperature
- ¾ cup brown sugar packed
- 2 tbsp granulated sugar
- ⅛ tsp salt
- 1 tsp pure vanilla extract
- 3 tbsp milk, room temperature or more for creamier consistency
- ½ cup mini chocolate chips more as needed
Instructions
Brown Butter
- Melt ¼ cup unsalted butter in a small saucepan on medium low heat.
- 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.
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.
- 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.
- Add the milk and vanilla extract. Beat again until even fluffier.
- 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.
- 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.
Notes
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