Brown Butter Chocolate Chip Dough (Printer-Friendly)
A rich, no-egg chocolate chip dough enhanced with nutty brown butter and classic flavors.
# What You’ll Need:
→ Dry Ingredients
01 -
1 cup all-purpose flour, heat-treated
02 -
1/2 cup packed brown sugar
03 -
1/4 cup granulated sugar
04 -
1/4 teaspoon salt
→ Wet Ingredients
05 -
1/2 cup unsalted butter, browned and cooled
06 -
1 tablespoon whole milk, adjust as needed
07 -
1 teaspoon vanilla extract
→ Additional
08 -
1/2 cup semi-sweet chocolate chips
# Steps to Follow:
01 -
Preheat oven to 350°F. Spread all-purpose flour evenly on a baking sheet and bake for 5-10 minutes to eliminate harmful bacteria. Allow to cool completely before use.
02 -
Melt unsalted butter in a medium saucepan over medium heat, stirring frequently until golden brown and aromatic. Remove from heat and let cool to room temperature.
03 -
In a medium bowl, mix the cooled brown butter with brown sugar and granulated sugar until thoroughly combined using a spatula or electric mixer.
04 -
Incorporate milk, vanilla extract, and salt into the sugar mixture, stirring until smooth.
05 -
Gradually add the heat-treated flour to the wet ingredients, folding gently until fully combined and a dough forms.
06 -
Carefully fold the semi-sweet chocolate chips into the dough, ensuring even distribution.
# Helpful Hints:
01 -
Store leftover dough in an airtight container in the refrigerator for up to one week or freeze up to three months, wrapped in plastic to prevent freezer burn.
02 -
Use gluten-free flour, heat-treated, to make the dough gluten-free.