Brown Butter Chocolate Dough (Printer-Friendly)
A nutty, brown butter dough with chocolate chips, made safe and perfect for snacking or dessert toppings.
# What You’ll Need:
→ Dry Ingredients
01 -
1 cup all-purpose flour, heat-treated
02 -
1/4 teaspoon salt
→ Sugars
03 -
1/4 cup brown sugar, packed
04 -
2 tablespoons granulated sugar
→ Wet Ingredients
05 -
6 tablespoons unsalted butter
06 -
2 tablespoons whole milk
07 -
1/2 teaspoon vanilla extract
→ Add-ins
08 -
1/3 cup semi-sweet chocolate chips
# Steps to Make This:
01 -
Preheat oven to 350°F. Spread all-purpose flour evenly on a baking sheet and bake for 5 to 10 minutes to eliminate bacteria. Let the flour cool completely to room temperature.
02 -
In a medium saucepan, melt the butter over medium heat. Stir constantly until butter turns golden brown and emits a nutty aroma. Remove from heat and let cool to softened state, optionally placing the bowl in ice water to thicken.
03 -
In a medium mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Mix thoroughly with a spatula or electric mixer until a uniform consistency is achieved.
04 -
Add milk, vanilla extract, and salt to the sugar-butter mixture. Stir until smooth and evenly combined.
05 -
Gradually fold the heat-treated flour into the wet mixture, mixing until fully incorporated with no dry spots.
06 -
Gently fold the semi-sweet chocolate chips into the dough until evenly distributed.
# Additional Notes:
01 -
To store, refrigerate in an airtight container for up to one week or freeze up to three months wrapped tightly to prevent freezer burn.
02 -
Heat-treating flour eliminates harmful bacteria making the dough safe for raw consumption without eggs.