Description
This rich and nutty brown butter chocolate chip edible cookie dough is safe to eat raw, packed with mini chocolate chips, and made for indulgent snacking. It’s quick to make, no baking required, and perfect for any time you crave a sweet bite.
Ingredients
Units
Scale
- 1 1/8 cup all purpose flour (135 g)
- 1/4 cup unsalted butter (for browning)
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup brown sugar, packed
- 2 tablespoon granulated sugar
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3 tablespoon milk, room temperature (or more as needed)
- 1/2 cup mini chocolate chips (more as needed)
Instructions
- Preheat oven to 350°F (175°C) if heat-treating flour in the oven.
- Spread flour on a baking sheet and bake for 5 minutes, or microwave in 30-second intervals until it reaches 165°F. Let it cool completely.
- In a skillet, melt ¼ cup butter over medium heat until golden brown and nutty-smelling. Remove from heat and let cool.
- In a mixing bowl, cream the ½ cup room temperature butter with brown sugar and granulated sugar until smooth.
- Stir in the cooled brown butter, vanilla extract, and milk until fully combined.
- Gradually add the cooled flour and salt, mixing until a dough forms.
- Fold in the mini chocolate chips evenly.
- Chill for 10–15 minutes for firmer texture, or enjoy immediately for a softer scoop.
- Scoop and serve as desired. Store leftovers in the fridge or freezer.
Notes
- Use mini chips for better distribution throughout the dough.
- Make sure the brown butter is cooled before mixing to preserve texture.
- Add more milk a teaspoon at a time if dough feels too dry.
- Chill before serving for best texture and flavor.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 22g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg