Finally, cookie dough MADE for eating is here! This Edible Brown Butter Cookie Dough is a sweet, nostalgic treat and perfect in every way. It's just like real cookie dough, eggs included! Discover the secret to the BEST edible cookie dough.
Forget sneaking cookie dough, this Edible Brown Butter Cookie Dough is meant to be enjoyed by the spoonful! Eat it on its own or stuff it in cupcakes, fillings for cake, on top of brownies, or even in ice cream.
After months of testings, I created this recipe which in my opinion is the best edible cookie dough! It has eggs which are essential to the creamy texture of the cookie dough. While, raw flour and eggs are a concern usually to food related illnesses and risks. This, recipe uses heat treated flour and pasteurized eggs to fix those concerns. The result in the most perfect and delicious cookie dough.
Looking for a cookie recipe specifically for baking? Feast your eyes on this 8 oz cookie! The Cookie is stuffed with dark chocolate chunks, homemade maple toffee, brown butter and flaky sea salt.
Why this recipes works
- No need to worry about licking the spoon! We use heat treated flour AND pasteurized eggs to keep the same texture and flavor of cookie dough you know and love without any of the worries of food related illnesses or risks
- Brown butter gives the cookie dough an extra layer of flavor
- The flavor combinations are endless - I kept it classic with mini chocolate chips, but go for something sweet and salty with pretzels and butterscotch, or unlock your inner childhood with a cookie monster inspired dough with blue food coloring, chips ahoys and Oreos.
Ingredients
See recipe card for quantities.
Ingredients Notes
- All-purpose flour: heat treated to kill bacteria
- Eggs: pasteurized to kill bacteria/viruses
- Granulated sugar and brown sugar: the combination of the two gives it that classic chocolate chip cookie dough flavor.
- Unsalted butter: in order for us to control the salt level
- Salt: this will bring out the flavors of the cookie dough.
- Vanilla extract: use real vanilla extract for the best flavor.
- Mini or regular chocolate chips: what would chocolate chip cookie dough be without the chips?! I love mini chocolate chips to get LOTS of chocolate in each bite
Step by Step Instructions
- Place pieces of butter in a light-colored pan over medium heat. Stir the butter the entire time to keep it moving using a silicone spatula. Once melted, the butter will begin to foam and sizzle around the edges. Keep stirring.
- In about 7-10 minutes from when you started, the butter will turn golden brown. Some foam will subside and the milk solids at the bottom of the pan will be toasty brown. It will smell intensely buttery and nutty.
- Immediately remove the pan from heat and pour the butter into heat-proof bowl to stop the cooking process and let it cool slightly until its just warm to the touch.
- In a stand mixer, add slightly warm brown butter, granulated and brown sugar. Using the whisk attachment, mix for about 3 minutes on low-medium speed.
- Now, decrease speed to low and slowly add in pasteurized eggs and vanilla extract. Mix for another ~ 3 minutes and slowly increase again to low-medium speed. It should almost double in size and become a light pale brown.
- Then, add in sifted heat treated flour and salt to the stand mixer. Switch to a beater attachment and beat on low until flour is almost all combined. It's okay if there are a few streaks of flour.
- Add in chocolate chips (or mix in of your choosing) and mix by hand using a silicone spatula until mix-ins and any leftover flour are fully combined.
- Pour cookie dough (It will be pretty loose) into an airtight container and place in the fridge for about 2 hours or until set and firmed up.
Expert Tips
- Better Brown Butter:
- A light colored pan will help you see the brown bits more than a dark pan.
- Medium heat allows a more even cooking! If you are new to making brown butter, go for a low-medium heat to start just realize it will take longer to cook and brown.
- Pasteurized eggs NOT Paster-raised: if you are looking to purchase your pasteurized eggs instead of doing it at home carefully read the label to make sure they are pasteurized and not pasture-raised. I found pasteurized eggs at Whole Foods. This is the exact type I used here.
- Cooling/Setting is key!:
- Cool the brown butter to room temperature or at least until it is warm to the touch. If the butter is too hot, the chocolate chips will melt.
- Since the brown butter is still in liquid form, when we are using it, once the cookie dough comes together, it will be pretty soft and runny. As the cookie dough, sits in the fridge it will start to firm up and develop further flavor.
Recipe FAQs
Pasteurized eggs are eggs that have been pasteurized in their shells through a technique of precise timing and temperature zones with a water bath. Pasteurizing reduces the risk of food-born illnesses in dishes that are not cooked or only lightly cooked. Everyday ingredients and food items like mayonnaise, eggnog and dressing use pasteurized eggs.
You can pasteurize eggs at home with basic cooking equipment and a thermometer. Read how to pasteurize eggs here OR watch how to here!
I have also found pasteurized eggs at Whole Foods (this is the ingredient I used)
Technically, yes you can bake this Edible Brown Butter Cookie Dough BUT it will result in flat cookies due to the fact the cookie dough does not have any leavening agents. I recommend my Salted Caramel Chocolate Pretzel Cookie Cake for baking! It's especially a giant cookie.
First, an heat oven to 350 degrees Fahrenheit. Next, line a cookie sheet with parchment paper or a silicone mat and spread a thing layer of flour on the cookies sheet.Then, bake flour for about 10 minutes and use a food thermometer to check the temperature. It should read 160 degrees. Use a wire whisk or sifter to break up any clumps of flour. Cool flour completely before using, about 30 minutes!
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PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram
Edible Brown Butter Cookie Dough
Ingredients
- 2 sticks butter, unsalted
- 143 grams dark brown sugar, packed (~¾ cup)
- 58 grams granulated sugar (~¼ cup)
- 2 eggs large, pasteurized* (140 grams)
- 4 grams vanilla extract (1 teaspoon)
- 255 grams all-purpose flour, heat treated* (~2 cups)
- 2 & ½ grams kosher salt (~ ¼ teaspoon)
- 250 grams mini chocolate chips (~1 & ⅓ cups)
Instructions
- Place pieces of butter in a light-colored pan over medium heat. Stir the butter the entire time to keep it moving using a silicone spatula. Once melted, the butter will begin to foam and sizzle around the edges. Keep stirring.
- In about 7-10 minutes from when you started, the butter will turn golden brown. Some foam will subside and the milk solids at the bottom of the pan will be toasty brown. It will smell intensely buttery and nutty.
- Immediately remove the pan from heat and pour the butter into heat-proof bowl to stop the cooking process and let it cool slightly until its just warm to the touch.
- In a stand mixer, add slightly warm brown butter, granulated and brown sugar. Using the whisk attachment, mix for about 3 minutes on low-medium speed.
- Now, decrease speed to low and slowly add in pasteurized eggs and vanilla extract. Mix for another ~ 3 minutes and slowly increase again to low-medium speed. It should almost double in size and become a light pale brown.
- Then, add in sifted heat treated flour and salt to the stand mixer. Switch to a beater attachment and beat on low until flour is almost all combined. It's okay if there are a few streaks of flour.
- Add in chocolate chips (or mix in of your choosing) and mix by hand using a silicone spatula until mix-ins and any leftover flour are fully combined.
- Pour cookie dough (It will be pretty loose) into an airtight container and place in the fridge for about 2 hours or until set and firmed up.
Did you make this recipe? Let me know!