Edible Brown Butter Cookie Dough Recipe with Chocolate Chips | Egg-Free
The rich, nutty flavors of brown butter in an irresistible cookie dough recipe. Perfect for those moments when you crave something sweet but don't have time to bake, this egg-free dough is safe to eat raw, thanks to heat-treated flour. Whether you enjoy it straight from the bowl or add it to your favorite desserts, this cookie dough is a treat that's hard to resist.
Equipment
- Saucepan
- 2 Mixing bowls
- Baking sheet
- Cookie scoop
- Measuring Cups and Spoons
Ingredients
- 1/2 cup + 1 tablespoon brown butter (start with about 3/4 cup of butter to brown)
- 2/3 cup superfine sugar (AKA Baker's Sugar or Caster Sugar)
- 1/8 teaspoon salt
- 2 tablespoons warm milk (you may need 3 tablespoons total depending on consistency)
- 1 1/2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- 1 cup semisweet mini chocolate chips optional
Instructions
- Heat-Treat the Flour: Preheat your oven to 350°F (175°C). Spread 1 cup all-purpose flour evenly on a baking sheet and bake for about 10 minutes. This process helps eliminate potential bacteria. Let the flour cool completely before using.
- Prepare the Brown Butter: Start by melting 3/4 cup of unsalted butter in a saucepan over medium heat. Continue to cook, stirring frequently, until the butter foams and begins to turn a rich, golden brown, with a nutty aroma. Look for small brown specks forming on the bottom of the pan. Once browned, remove from heat and allow to cool slightly. Measure out 1/2 cup + 1 tablespoon of the brown butter for the recipe.
- Combine: In a medium-sized bowl, add 1/2 cup + 1 tablespoon brown butter, 2/3 cup superfine sugar 1/8 teaspoon salt, 1 1/2 teaspoons pure vanilla extract and 2 tablespoons warm milk. You may need a third tablespoon of warm milk depending on the cookie dough consistency. Stir until smooth and well incorporated.
- Add the Flour: Gradually add the heat-treated flour to the wet mixture, stirring until the dough comes together. Be careful not to overmix.
- Add Chocolate Chips: Fold in 1 cup semisweet mini chocolate chips, if using. These are optional because, the brown butter cookie dough already has such great flavor but the chocolate chips a great crunch and chocolatey flavor to the dough. I recommend trying it both ways as each version has such a unique flavor. Roll into balls and store them in the fridge or eat it straight from the bowl!
Video
Notes
Serving Suggestions
Enjoy the cookie dough straight from the bowl, or use it as a topping for ice cream, brownies, or other desserts. I like to scoop two tablespoons of cookie dough and roll them into balls before sharing.
Store any leftovers in an airtight container in the refrigerator for up to a week.
Tips and Variations
Browning Butter: The key to achieving perfect brown butter is watching it closely as it cooks. The color should be golden brown, and the aroma should be nutty and rich. Look for brown specs at the bottom to know it’s ready.
Flour Safety: Heat-treating the flour is crucial for safety since raw flour can contain harmful bacteria.
Chocolate Chips: Feel free to omit the chocolate chips or substitute with other mix-ins like nuts, dried fruit, or candy pieces.
