Ingredients You’ll Need
- 1 cup (120g) all-purpose flour: *Ensure you heat-treat this flour before using to eliminate any potential bacteria. See instruction step 2 for details.*
- ½ cup (113g) salted sweet cream butter: *Softened to room temperature for smooth creaming.*
- ⅓ cup (70g) light brown sugar: *Firmly packed to ensure proper sweetness and moisture.*
- ¼ cup (50g) granulated sugar
- 2 tablespoons (30ml) whole milk: *Or your preferred dairy-free milk alternative.*
- 1 teaspoon pure vanilla extract: *Don’t skimp on quality; it truly enhances the flavor.*
- ¼ teaspoon fine sea salt: *Balances the sweetness and enhances all the flavors.*
- 1 cup (about 6 ounces / 170g) semi-sweet chocolate chips: *Chilled for at least 30 minutes in the freezer; this helps them maintain their shape when mixed into the dough.*
- 14-ounce can (approximately 1¼ cups / 397g) sweetened condensed milk: *Crucial for the fudge’s texture and sweetness. Do NOT use evaporated milk.*
- 1½ cups (about 9 ounces / 255g) white chocolate chips: *Opt for a good quality brand that melts smoothly for the best fudge consistency.*
- 1 cup (about 6 ounces / 170g) semi-sweet chocolate chips: *Reserved for sprinkling generously on top.*
Step-by-Step Instructions
Step 1
Prepare Your Baking Dish: Begin by lining an 8×8-inch (20×20 cm) baking dish with parchment paper. Leave an overhang on two sides to easily lift the fudge out later. Lightly spray the parchment and exposed sides of the dish with nonstick cooking spray. This crucial step ensures your fudge releases beautifully.
Step 2
Heat-Treat the Flour (Crucial Safety Step): Raw flour can contain bacteria, so it’s essential to heat-treat it. Spread the 1 cup of all-purpose flour evenly on a baking sheet. Bake in a preheated oven at 300°F (150°C) for 5-7 minutes, or microwave on high in a microwave-safe bowl for 1 minute and 15 seconds, stirring halfway. The goal is to reach 160°F (71°C). Let it cool completely before using.
Step 3
Chill Your Chocolate Chips: Place 1 cup of semi-sweet chocolate chips into a small Ziploc bag or a freezer-safe bowl. Pop them into the freezer while you prepare the cookie dough base. Chilling them prevents them from melting prematurely when mixed into the slightly warmer dough.
Step 4
Cream the Butter and Sugars: In a medium-sized mixing bowl, using a handheld electric mixer, cream together the softened salted sweet cream butter, granulated sugar, light brown sugar, milk, vanilla extract, and salt. Beat on medium speed for 1½ to 2 minutes, until the mixture is light, fluffy, and pale in color. This process incorporates air, giving the dough a wonderful texture.
Step 5
Incorporate the Flour: Reduce your mixer speed to low. Gradually add the cooled, heat-treated flour to the butter mixture, mixing just until the ingredients are well incorporated and no dry streaks of flour remain. Be careful not to overmix, as this can develop the gluten and result in a tougher dough.
Step 6
Fold in the Chilled Chips: Remove the Ziploc bag containing the 1 cup of chilled semi-sweet chocolate chips from the freezer. Using a sturdy wooden spoon or rubber spatula, gently fold these frozen chips into the cookie dough mixture.
Step 7
Create the White Chocolate Fudge Base: In a separate medium microwave-safe bowl, combine the sweetened condensed milk and the 1½ cups of white chocolate chips. Microwave on high in 30-second intervals, stirring thoroughly after each, until the white chocolate is completely melted and the mixture is smooth and glossy. Alternatively, you can melt this over a double boiler. Be patient and stir well to avoid scorching the chocolate.
Step 8
Combine Cookie Dough and Fudge: Now for the magic! Spoon the prepared edible cookie dough into the warm, smooth white chocolate mixture. Using a rubber spatula, gently fold the cookie dough into the fudge until it’s evenly distributed. You want to see distinct pockets of cookie dough throughout.
Step 9
Assemble the Fudge: Pour the delicious cookie dough fudge mixture into your prepared 8×8-inch baking dish. Use the back of your spatula or an offset knife to spread it evenly into all corners, creating a smooth top.
Step 10
Add the Finishing Touches and Chill: Evenly sprinkle the remaining 1 cup of semi-sweet chocolate chips over the top of the fudge. Very gently press the chips into the surface; this helps them adhere. Cover the dish tightly with plastic wrap and refrigerate for a minimum of 2 hours, or ideally, overnight, to allow the fudge to firm up completely.
Step 11
Slice and Serve: Once fully chilled and firm, remove the fudge from the refrigerator. Use the parchment paper overhang to lift the entire block of fudge out of the pan onto a cutting board. Using a sharp knife, cut into 25 equal squares (5 pieces across and 5 pieces down). For clean cuts, wipe your knife with a warm, damp cloth between slices. Enjoy your homemade Cookie Dough Fudge!
Chef’s Tips & Variations
Achieving fudge perfection is all about the little details! Here are a few professional tips to ensure your Cookie Dough Fudge turns out absolutely spectacular, along with some fun variations. **Chef’s Tips:** * **Don’t Skimp on Chilling:** This step is essential for the fudge to fully set and achieve that perfect, firm yet creamy texture. Rushing will result in a sticky fudge. * **Heat-Treating Flour is Non-Negotiable:** For safety, always heat-treat your flour. It’s a simple step that ensures your delicious “raw” cookie dough is truly safe to eat. * **Gentle Folding is Key:** When combining the cookie dough with the white chocolate fudge, fold gently. Overmixing can break down the cookie dough texture, making it less distinct in the final product. * **Clean Cuts, Every Time:** For beautifully neat squares, use a warm knife. Dip your knife in hot water, wipe it clean, and then make your cut. Repeat for each slice to prevent sticking. **Delicious Variations & Storage:** * **Sprinkle Party:** For a festive touch, fold in rainbow sprinkles along with your chocolate chips, or sprinkle them on top before chilling. * **Nutty Crunch:** Add ½ cup of finely chopped pecans or walnuts to the cookie dough for an added layer of texture and flavor. * **Triple Chocolate Threat:** Swap out the semi-sweet chocolate chips for milk chocolate or a mix of dark and milk chocolate for an even richer experience. * **Storage:** Store your Cookie Dough Fudge in an airtight container in the refrigerator for up to one week. It also freezes exceptionally well for up to three months; just thaw in the fridge before serving.
Frequently Asked Questions
Why do I need to heat-treat the flour for this recipe?
Raw flour can sometimes contain harmful bacteria, like E. coli. Heat-treating it, either by baking or microwaving, kills these bacteria, making the flour safe to consume without baking. It’s a quick and important safety step for any edible raw dough.
Can I use different types of chocolate chips?
Absolutely! While semi-sweet and white chocolate are classic here, feel free to experiment. Milk chocolate, dark chocolate, butterscotch chips, or even peanut butter chips could offer delicious variations.
How long does Cookie Dough Fudge last, and how should I store it?
This fudge will stay fresh in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze it for up to three months; just be sure to let it thaw in the fridge before enjoying.
My fudge didn’t set properly, what could be the issue?
The most common reason for unset fudge is insufficient chilling time. Ensure it chills for at least 2 hours, or ideally overnight, for a firm consistency. Also, make sure you used sweetened condensed milk and not evaporated milk, as they are not interchangeable in fudge recipes.
Can I make this recipe gluten-free?
Yes, you can! Simply substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure your chosen blend contains xanthan gum for the best texture, and remember to heat-treat it just like regular flour.