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This brown butter edible chocolate chip cookie dough is the perfect way to enjoy all the nostalgia and flavor of classic cookie dough without any worry. It’s a safe to eat, eggless recipe that delivers the same sweet, buttery goodness and a rich, nutty depth from the browned butter. Whether you are craving a quick snack or need a nobake dessert that satisfies instantly, this recipe checks all the boxes.
I first made this during a lazy afternoon craving for cookie dough and was amazed at how real it tasted. Since then, it has become my goto treat when I want something indulgent but fuss free.
Ingredients
- All-purpose flour: heat treated to eliminate bacteria and provide a safe base
- Unsalted butter: browning this creates nutty depth essential to the recipe
- Brown sugar and granulated sugar: add sweetness and that classic caramelized note
- Vanilla extract: brings warmth and rounds out the flavor profile
- Salt: balances sweetness and enhances all the other flavors
- Whole milk: adjusts the dough to the perfect soft yet scoopable consistency
- Chocolate chips: provide bursts of melty sweetness use semisweet or mini for best texture
Instructions
- Heat Treat the Flour:
- Preheat your oven to 350 degrees Fahrenheit. Spread the measured all purpose flour evenly on a baking sheet and bake for 5 to 10 minutes. This step is crucial to eliminate any harmful bacteria. Allow the flour to cool completely at room temperature before using it in the dough.
- Brown the Butter:
- Place the unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts and begins to foam. Continue cooking until the butter turns a golden brown color and releases a rich nutty aroma. Remove from heat and let it cool until it softens. I find placing the bowl of warm brown butter into a larger bowl filled with ice water helps it firm up slightly and thickens the texture.
- Mix the Dough:
- In a medium bowl, combine the cooled brown butter with the brown sugar and granulated sugar. Mix thoroughly by hand using a rubber spatula or an electric mixer until you have a creamy, homogenous mixture. Add the milk, vanilla extract, and salt, and mix until smooth. Add the flour gradually, stirring continuously to fully integrate it into the wet ingredients for an even dough. Finally, fold in the chocolate chips ensuring they are evenly distributed without overworking the dough.
- Enjoy:
- Enjoy your edible cookie dough straight from the bowl, or use it as a topping or mixin for ice cream.
I love how the brown butter adds a toasty richness that sets this edible dough apart from the usual. One memorable time I made this for a movie night with friends, and everyone was surprised this wasn't baked. It’s a fantastic little indulgence to share when you simply want dessert without turning on the oven.
Storage Tips
Store your leftover edible cookie dough in an airtight container in the refrigerator to keep it fresh for up to one week. For longer storage, wrap portions tightly in plastic wrap and place them in a freezersafe container or ziplock bag. When ready to enjoy, thaw the dough overnight in the refrigerator or at room temperature for a short while. This way, it retains its texture and flavor beautifully.
Ingredient Substitutions
For a glutenfree alternative swap the all purpose flour for a 1to1 glutenfree baking flour blend, but don’t skip heattreating it to keep the dough safe. You can substitute whole milk with almond, oat, or any milk of choice, adjusting the amount slightly to maintain the dough’s consistency. Feel free to swap chocolate chips for white chocolate, chopped nuts, or dried fruits to customize your dough.
Serving Suggestions
This edible cookie dough is fantastic on its own but also shines when spooned over vanilla ice cream or folded into milkshakes. You can spread it between layers of cake or brownies for a decadent nobake filling. It also works beautifully as a topping on cupcakes or pancakes for a sweet surprise.
Enjoy this safe, eggless edible cookie dough whenever you want a quick nobake treat. It stores well refrigerated or frozen for later.
Common Recipe Questions
- → How do I make the flour safe to eat?
Heat treating the flour by baking it briefly kills harmful bacteria, making it safe for raw consumption.
- → Can I bake this dough to make cookies?
This dough isn't designed for baking as it lacks leavening agents and eggs, resulting in poor texture if baked.
- → What alternatives can be added to the dough?
Try nuts, dried fruits, or white chocolate chips for extra flavor; honey or cocoa powder can also flavor the base.
- → How should I store leftover dough?
Keep leftovers in an airtight container refrigerated for up to a week, or freeze wrapped to preserve up to three months.
- → Is there a gluten-free option?
Yes, substitute regular flour with gluten-free flour and heat treat it similarly to keep the dough safe.