Cookie Dough Chocolate Fudgeq

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Cookie Dough Chocolate Fudge

Yield Makes 25 pieces 1x
Prep: 150 minutesTotal: 2 hours 30 minutes

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*
  • 23 tablespoon milk
  • 75 grams (1/2 cup) milk or dark chocolate chips

Chocolate fudge

  • 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


  1. 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.
  2. 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.

  1. 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.
  2. 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.
  3. Leave to cool completely. Then sift flour, discarding any lumps, and give it a quick whisk before using as per normal.

Nutrition Information

Serving Size: 1 piece Calories: 227
Author: Jessica HolmesCategory: DessertCuisine: American
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