The cookie dough is made without eggs, so it's safe to eat raw and can be stored for several weeks. If you like nuts, consider adding a cup or two of chopped, toasted pecans or walnuts to give the fudge a little crunch.
Yield: 11 x 7 pan
- For the Cookie Dough Balls:
- 4 ounces or 1/2 cup unsalted butter, room temperature
- 2/3 cup packed light brown sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/2 cup mini chocolate chips
- For the Chocolate Fudge:
- 18 ounces (3 cups) semi-sweet chocolate chips
- 1 14-ounce can sweetened condensed milk
- 2 ounces (4 tbsp) butter
- 1 tsp vanilla extract
- 1/4 tsp salt
1. First, prepare the cookie dough balls. In the bowl of a large stand mixer, combine the softened butter and the brown sugar. Beat them together on medium speed using a paddle attachment until they're light and fluffy, about 2-3 minutes.
2. With the mixer running on low, add the milk and vanilla and beat until they're incorporated.
3. Stop the mixer and add the flour and salt, and mix everything on low until the flour streaks have almost disappeared. Add the miniature chocolate chips, and stir them in by hand, scraping down the bottom and sides of the bowl to make sure all of the flour is incorporated.
4. Line a baking sheet with parchment or waxed paper. Use a teaspoon to form small balls of cookie dough about 1/2 inch wide—the smaller, the better in this fudge recipe. You will get about 60-70 small balls from this recipe. Place the tray in the freezer to firm up the cookie dough, for about 30 minutes.
5. When the cookie dough balls are firm, it's time to make the rest of the fudge. Prepare an 11 x 7 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. If you don't have this size, you can use a 9x9 for thicker fudge or a 13x9 for thinner fudge.
6. In a large microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, butter, vanilla extract, and salt.
7. Microwave the mixture in 30-second increments, stirring after every 30 seconds to prevent overheating. It should only take a minute or two to melt the chocolate and butter. Stir until the fudge is completely melted and smooth.
8. Working quickly, add most of the frozen cookie dough balls. Reserve a handful of them to put on top of the fudge, but stir the rest into the fudge. Work quickly so that the warm fudge does not melt the cookie dough balls.
9. Scrape the fudge into the prepared pan and smooth it into an even layer. Sprinkle the reserved cookie dough balls over the top and gently press them into the fudge to adhere them.
10. Let the fudge cool and set completely, either in the refrigerator for about 3 hours or overnight at room temperature. Once set, remove it from the pan using the foil as handles and cut it into small pieces with a large sharp knife.
11. Store Cookie Dough Fudge in an airtight container in the refrigerator for up to two weeks. For the best taste and texture, bring the fudge to room temperature before serving.