Edible Brown Butter Cookie Dough

3 sugar cones each with a scoop of edible cookie dough each in a glass container with mini chocolate chips

Edible Brown Butter Cookie Dough

You've never had cookie dough as good as this! It's loaded with lots of chocolate chips and brown butter. What makes it the best, is using pasteurized eggs which results in an ultra creamy texture. This cookie dough is made for licking the spoon!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 10

Resting Time 2 10

Total Time 2 30

Servings cups

Calories 1530kcal

Author Mara

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.

Notes

*How to Heat Treated Flour: 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!

*Pasteurized eggs are vital to killing food born illnesses. 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)

*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.

*How to store: You can store edible cookie dough in the refrigerator for up to a week in an airtight container.

Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition