Edible Brown Butter Cookie Dough
Combining the nutty aroma of browned butter with the classic charm of raw cookie dough, making it a safe and the best edible cookie dough!
Servings 20 Cookie Dough Balls
Ingredients
- 1 cup unsalted butter
- ½ cup granulated sugar
- 1 cup brown sugar packed
- 3 tablespoons milk
- 2 teaspoons pure vanilla extract
- 1 cup mini chocolate chips
- 1 ¾ cups all-purpose flour
- ¾ teaspoon salt
- ½ cup melted dark or semi sweet chocolate for dipping
Instructions
- In a medium to large saucepan, brown the butter over medium heat. Cook until you start to hear it make crackling noises. Once there is foam on top and the color has turned auburn, remove from heat. Let it cool for 10-15 minutes.
- Preheat your oven to 165°F (74°C). Line a sheet pan with parchment paper and spread the flour evenly. Bake for 7-10 minutes to kill any bacteria. Let it cool and set aside.
- In a large size bow, whisk together the browned butter, granulated sugar, brown sugar, and milk until light and fluffy, about 3 minutes.
- Add the vanilla extract and mix on low until combined.
- Add the COOKED and cooled flour and salt. Mix until the dry ingredients are fully incorporated.
- Using a rubber spatula, fold in the mini chocolate chips. Feel free to add other mix-ins like toffee chunks, sprinkles, or nuts. (If your dough is slightly dry, add a tablespoon or more of milk)
- Using the smallest cookie scoop, scoop the dough into balls and place them on a baking sheet. Freeze for 15 minutes.
- While the cookie dough balls are in the freezer, melt the chocolate in the microwave. When the chocolate is melted and slightly cooled, dip half of each cookie dough ball into the chocolate. Sprinkle with a little salt.
- Place the cookie dough balls in the fridge to set up for 10-15 minutes and serve!