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MealDessertsDairyGlutenNo Bake DessertsMicrowaveBakingSnacksUnder 30 MinutesComfort Food

Brown Butter Chocolate Chip Edible Cookie Dough

This brown butter chocolate chip cookie dough by @mymanabites is a safe-to-eat treat that's rich, creamy, and packed with delicious chocolate chips. The brown butter offers an additional layer of flavor to a classic treat. Perfect for satisfying your cookie dough cravings without the worry of raw ingredients!

Ronica Rupan-Tompkins
Tasty Team
92% would make again
Total Time

20 minutes

20 min

Prep Time

15 minutes

15 min

Cook Time

5 minutes

5 min

Brown Butter Chocolate Chip Edible Cookie Dough
Total Time

20 minutes

20 min

Prep Time

15 minutes

15 min

Cook Time

5 minutes

5 min

Ingredients

for 6 servings

  • ½ cup unsalted butter, melted
  • 1 cup all purpose flour
  • ½ cup brown sugar
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla paste
  • ½ teaspoon kosher salt
  • 3 tablespoons milk, divided
  • ¼ cup semisweet chocolate chips
  • ¼ cup milk chocolate chips
  • flaky sea salt, for topping (optional)

Nutrition Info

  • Calories 362
  • Fat 20g
  • Carbs 42g
  • Fiber 1g
  • Sugar 22g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. Brown the butter: Melt the butter in a saucepan over medium heat. Continue cooking and stirring regularly until it foams and then turns golden brown and smells nutty. Remove from heat immediately.
  2. Heat treat the flour: Place flour in a microwave safe bowl and microwave for 2 minutes, then stir to remove any clumps. Alternatively, you can bake it. Preheat your oven to 350°F (175°C), spread the flour evenly on a baking sheet, and bake for 5 minutes or until the flour reaches 160°F (71°C). Let it cool completely.
  3. In a bowl, add the browned butter, brown sugar, white sugar, vanilla paste, salt, and 2 tablespoons of milk. Use a hand mixer to beat until the mixture is fluffy, about 3 minutes.
  4. Gradually add the heat-treated flour to the bowl, mixing until just combined. If the dough is too thick, add the remaining milk, a ½ tablespoon at a time (up to 1 tablespoon more if needed), until you reach the desired consistency.
  5. Using a rubber spatula, fold in both the semisweet and milk chocolate chips.
  6. Sprinkle with flaky sea salt if desired.
  7. Store the cookie dough in the refrigerator. It will harden once chilled as the butter solidifies. Let rest at room temperature before serving.
  8. Enjoy!
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Brown Butter Chocolate Chip Edible Cookie Dough