Description
Creamy cookie dough fudge delivers pure indulgence with its rich, nostalgic flavor profile. Chocolate chips and silky texture make this treat an irresistible dessert you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups (228g) all-purpose flour, heat-treated
- 1 cup (200g) mini chocolate chips
- 1 cup (200g) Ghirardelli white chocolate chips
- ½ cup (111g) salted butter, softened
Sweeteners:
- ½ cup (123g) brown sugar
- ¼ cup (58g) granulated sugar
Liquid and Flavoring Ingredients:
- 1 can (14 ounces/193 milliliters) sweetened condensed milk
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Prepare a chilled environment for the mini chocolate chips by placing them in the freezer. Line an 8×8-inch pan with parchment paper, creating a smooth surface for the fudge.
- Sanitize the flour by spreading it in a medium-sized bowl and microwaving for 30-45 seconds. Verify the temperature reaches 165°F (74°C) to eliminate potential bacteria. Stir thoroughly and let cool slightly.
- In a mixing bowl, whip the softened butter with granulated and brown sugars until the mixture becomes creamy and light. Incorporate milk and vanilla extract, blending until smooth and uniform.
- Gently fold the heat-treated flour and salt into the butter mixture, ensuring complete integration without overmixing. The cookie dough should have a consistent texture.
- Create a double-boiler effect by combining white chocolate chips and sweetened condensed milk in a microwave-safe bowl. Melt the ingredients gradually, stirring every 30 seconds to prevent scorching.
- Merge the melted white chocolate mixture with the prepared cookie dough, stirring until the combination becomes silky and homogeneous.
- Quickly introduce the frozen mini chocolate chips to the fudge base, folding gently to distribute evenly without causing the chips to melt.
- Transfer the fudge mixture into the prepared pan, spreading it uniformly with a spatula. Smooth the top to create an even surface.
- Refrigerate the fudge for 2 hours or until it becomes completely firm and set. The chilling process will help develop the perfect texture.
- Once solidified, slice the fudge into neat squares. Keep refrigerated until ready to serve, maintaining its delightful consistency.
Notes
- Heat-treat flour in the microwave to eliminate potential bacteria, ensuring safe consumption of raw cookie dough.
- Chilling mini chocolate chips before adding prevents melting and maintains their texture throughout the fudge.
- Use an electric mixer to cream butter and sugars thoroughly, creating a smooth and consistent cookie dough base.
- Melt white chocolate and condensed milk slowly in the microwave, stirring frequently to prevent burning.
- Refrigerate the fudge for at least 2 hours to allow it to set completely and develop a firm, slice-able consistency.
- Store the fudge in the refrigerator to maintain its texture and prevent melting at room temperature.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 350
- Sugar: 22g
- Sodium: 135mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg