Brown Butter Edible Cookie Dough
This Brown Butter Edible Cookie Dough is rich, soft, and packed with deep caramel flavor from toasted brown butter and dark brown sugar. Even though this recipe is eggless, it is still important to heat treat the flour before making edible cookie dough because raw flour is not safe to eat uncooked. Heating the flour to 165°F makes the dough safe to enjoy while keeping the smooth bakery style texture everyone loves. Finished with mini chocolate chips in every bite, this gluten free edible cookie dough is perfect for scooping straight from the bowl.
Ingredients
1/2 cup white rice flour
1/4 cup brown rice flour
1/4 cup tapioca starch
6 tablespoons unsalted butter, browned and cooled slightly
3/4 cup packed dark brown sugar
1 tablespoon granulated sugar
2 to 3 tablespoons milk
1 1/2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1 teaspoon molasses
1/2 cup mini chocolate chips
Dairy Free Option
Substitute the browned butter with 6 tablespoons dairy free butter alternative. Do not brown the dairy free butter.
Instructions
Preheat the oven to 350°F.
In a medium bowl, whisk together the white rice flour, brown rice flour, and tapioca starch. Spread the flour mixture onto a baking sheet.
Bake for 7 to 8 minutes, stirring once halfway through, until the flour mixture reaches 165°F. Let cool completely before using.
To brown the butter, melt the butter in a small saucepan over medium heat. Continue cooking, stirring frequently, until golden brown bits form and the butter smells warm and nutty. Remove from the heat and let cool slightly.
In a large mixing bowl, beat the browned butter, dark brown sugar, and granulated sugar until fluffy and silky smooth.
Mix in the vanilla extract, kosher salt, molasses, and 2 tablespoons milk.
Add the cooled flour mixture and stir until smooth and fully combined.
Fold in the mini chocolate chips.
Add the remaining tablespoon of milk if you prefer a softer, more scoopable cookie dough texture.
Serve immediately or chill for a firmer texture.