White Chocolate Brownie Batter Cookie Dough
This recipe is perfect for white chocolate lovers but can easily be customized with other mix-ins to suit your preferences. You can also check out my recipe for white chocolate cookie dough.
- Category: dessert
- 1/3 cup cocoa powder
- 2/3 cup all-purpose flour, heat treated
- 1/2 cup butter, melted
- 1/3 cup brown sugar
- 1/4 tsp vanilla extract
- 1/8 cinnamon
- 2 tbsp maple syrup
- 1/2 cup white chocolate chips
- To begin, preheat your oven to 350 degrees Fahrenheit. Spread your flour thinly over a baking sheet and bake the flour for 5-10 minutes. Be careful not to burn.
- Allow your flour to cool before using.
- In the meantime, whisk your brown sugar and melted butter until fully combined.
- Stir in your cocoa powder.
- To this, add your vanilla extract, cinnamon, and maple syrup and mix.
- Sift your heat-treated flour over the mixture and continue stirring.
- Once your ingredients have come together, fold in your white chocolate chips.
- Cover your mixing bowl with plastic wrap and place the dough in the refrigerator.
- Refrigerate the dough for 20 minutes or until firm.
- Use an ice cream scoop or tablespoon to serve up your batter cookie dough. You can roll them into balls or serve in large scoops similar to how you’d serve ice cream.
- Dig in!
- Substitute the white chocolate chips with semi-sweet chocolate chunks to turn this into double chocolate edible cookie dough.
- Add a dash of cinnamon for a unique flavor.
- Serve the cookie dough at room temperature if you’d prefer. Just know that the “batter” may be runnier this way.
- To store, simply place the leftover dough in the refrigerator in an airtight container for up to 5 days. The cookie dough can also be frozen for up to 3 months at best quality.
Keywords: White Chocolate Brownie Batter Cookie Dough