Instructions

1. Grease and line an 8-inch square baking pan with baking or parchment paper.
2. In a large mixing bowl, cream together butter and sugars using an electric mixer on medium speed for about 3-4 minutes or until the mixture is pale and creamy. Add your vanilla and beat again.
3. Add flour and stir with a wooden spoon or plastic spatula. Add milk, one tablespoon at a time, until a soft dough forms. Then stir in chocolate chips.
4. Place dough into your prepared pan 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.
5. 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. Pop on medium-low heat, stirring occasionally until completely melted.
6. 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.
7. Cover and refrigerate for at least 2 hours or until firm. Cut into small squares and serve. Store in the fridge.