Edible Cookie Dough

By Tasty · 15 min

Ingredients

Instructions

1. Melt the butter in a saucepan over medium heat, stirring often, until it foams, turns golden brown and smells nutty. Take it off the heat right away.
2. Heat-treat the flour: microwave it in a microwave-safe bowl for 2 minutes and stir to break up clumps. Or spread it on a baking sheet and bake at 350°F (175°C) for 5 minutes, until it reaches 160°F (71°C). Let it cool completely.
3. In a bowl, beat the browned butter, brown sugar, granulated sugar, vanilla paste, salt and 2 tablespoons of the milk with a hand mixer for about 3 minutes, until fluffy.
4. Mix in the heat-treated flour until just combined. If the dough is too thick, add the remaining milk ½ tablespoon at a time, up to 1 tablespoon more, until it reaches the right consistency.
5. Fold in both the semisweet and milk chocolate chips with a rubber spatula.
6. Sprinkle with flaky sea salt if you like.
7. Refrigerate the dough; it will firm up as the butter sets. Let it rest at room temperature before serving.

Summarized from Tasty's video. Watch it for the details.

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