We took Tasty’s famous chocolate chip cookie recipe and turned it into edible dough that’s just as delicious as the original.
Cook Time
-
Total Time
15 minutes
Yield
8 cups
Ingredients
3 cups all purpose flour (375 g)
3 sticks unsalted butter
water, as needed
¾ cup granulated sugar (150 g)
1 ½ cups dark brown sugar (330 g)
1 ½ teaspoons espresso powder
1 tablespoon kosher salt
1 tablespoon vanilla extract
3 tablespoons milk
1 cup semisweet chocolate chip (175 g)
7 oz dark chocolate (200 g), chopped
Nutrition Info
Calories 558
Fat 19g
Carbs 95g
Fiber 4g
Sugar 48g
Protein 8g
How to Make It
1. Step
Preheat the oven to 350°F (180°C).
2. Step
Evenly spread the flour on a baking sheet. Bake for 5 minutes to kill any harmful bacteria. Let cool to room temperature.
3. Step
Add the butter to a large skillet over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty, about 5 minutes. Watch carefully so the butter does not burn.
4. Step
Remove the pan from the heat and pour the brown butter into a heatproof liquid measuring cup. Let cool for a minute or 2, then give it a stir and carefully pour in enough water to bring it back up to 1½ cups of liquid. Let cool to room temperature.
5. Step
In a large bowl, combine the cooled browned butter, granulated sugar, and brown sugar. Mix with an electric hand mixer or whisk until evenly combined.
6. Step
Add the espresso powder, salt, vanilla, milk, and cooled flour and mix until combined.
7. Step
Fold in the chocolate chips and chopped chocolate until incorporated.
8. Step
Refrigerate the dough for 30 minutes, until firm. The cookie dough will keep in the refrigerator for up to 5 days.
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