I made fudge. SO MUCH FUDGE. And not just any fudge, Cookie Dough Chocolate Fudge. One half is edible chocolate chip cookie dough, the other half, chocolate fudge. Together they form the most delicious fudge ever! I had to get these out of the house stat because I found them completely irresistible!
Plus if you cut them small, it makes like a million pieces. It’s creamy and buttery and the chocolate chips in the cookie dough add a lovely crunch. Honestly, it really is the best of both worlds. Cookie dough lovers will be in fudge heaven!
We love cookie dough over here. Ben and Jerry’s chocolate chip cookie dough ice cream is one of our favourites and I love making my Cookie Dough Chocolate Cups. But combining sweet cookie dough with rich chocolate fudge? It’s brilliant. Plus you won’t believe how easy it is!
The cookie dough comes together in a flash and once you add the chocolate fudge on top, the hardest part is just waiting for it to set. Then it’s time to cut into squares and devour! The best part (or worst) is that it makes lots of fudge so its great for gifting to your hungry friends!
The idea for this fudge just popped into my head one day and I’m so glad it did because chocolate fudge will never ever look the same. Now it HAS to come served with a cookie dough bottom. And don’t worry, the chocolate fudge comes together really easily thanks to the condensed milk.
I like to add a pinch of baking soda to my homemade fudge which helps to dry the texture just ever so slightly which means it is much easier to cut and holds its shape really well. Trying to cut gooey sticky fudge is a bit of a nightmare but you don’t need to worry about that with this recipe.
Well, since I won’t see you before Easter, Happy Easter to you and your family! Along with Christmas, this is one of my favourite celebrations in the year. I hope you enjoy the long weekend and get to spend some time with family and friends.
I will be at the beach enjoying the sunshine with my husband’s family and trying very hard to not eat too many Easter eggs. Of course, in between the beach and the eating, I’m very sure there will be a little baking too. I’m VERY excited about my post coming on Monday – hint, there are chocolate chips everywhere! Happy Easter friends!
Cookie Dough Chocolate Fudge – one half chocolate chip cookie dough, the other, chocolate fudge.
Chocolate chip cookie dough
- 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar
- 1 teaspoon vanilla extract
- 140 grams (1 cup) plain flour, heat treated*
- 2–3 tablespoon milk
- 75 grams (1/2 cup) milk or dark chocolate chips
- 300 grams (2 cups) good quality dark (or semi-sweet) chocolate
- 35 grams (2 tablespoons) unsalted butter
- 300 grams (1 cup) condensed milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- Grease and line a 8 inch baking tin with baking or parchment paper.. In a large mixing bowl, cream your butter and sugars using an electric mixer for about 3-4 minutes or until the mixture is pale and creamy. Add your vanilla and beat again. Then sift in your flour and stir with a wooden spoon or plastic spatula. Add the milk, one tablespoon at a time, until a soft dough forms. Then stir in chocolate chips. Put the dough into your prepared tin and spread out into one even layer – I like to press it down, right into the corners, using my fingers. Pop into the freezer while you make the fudge.
- In a large mixing bowl, add your chocolate and butter and then place on top of a saucepan filled with about 2 inches (5cm) of water – ensuring the bottom of the bowl does not touch the water below. Then pop onto a medium-low heat, stirring occasionally until completely melted. Gradually stir in your condensed milk, vanilla and baking soda and gently stir until it all comes together. Remove from the heat, moving quickly as it will begin to set, pour the chocolate mixture over the cookie dough in your prepared pan and gently smooth over the top. Cover and refrigerate for at least 2 hours or until firm. Cut into small squares and serve. Store in the fridge.
Heat treated flour: If you prefer not to eat raw flour due to bacteria concerns, you can use heat treated flour. You can buy this as a product online. Or Sally’s Baking Addiction suggests the following method for heat treating flour at home.
- Spread your plain or all purpose flour onto a rimmed baking tray. Use a little more than the recipe calls for in case some clumps or discolours.
- Place in oven that’s preheated to 150 C (300 F). Stir flour occasionally and check every 2 minutes until the flour has reached 74 C (165 F). You can test this using an instant-read thermometer.
- Leave to cool completely. Then sift flour, discarding any lumps, and give it a quick whisk before using as per normal.