Ah, chocolate chip cookie dough fudge—a mouthful of pure nostalgia and sweet indulgence. There’s something about the creamy texture, dotted with chocolate treasure, that transports me back to childhood baking adventures with my grandmother, where the kitchen was a magical mess of flour clouds and sugar crystals. Who knew a simple twist on a classic treat could spark such a deliciously chaotic symphony of flavors?
Steps
- Begin by placing the mini chocolate chips in the freezer to prevent melting later. Line an 8×8 inch pan with parchment paper and set it aside.
- Heat-treat the all-purpose flour by microwaving it for 30 seconds to a minute, until it reaches 165°F (74°C). Stir it and then set it aside.
- In a mixing bowl, cream together the softened butter, granulated sugar, brown sugar, milk, and vanilla extract until well combined.
- Add the heat-treated flour and salt to the creamed mixture, mixing until a dough forms. Set this cookie dough aside.
- In a microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk. Microwave for 2 minutes, stirring every 30 seconds, until smooth.
- Pour the melted white chocolate mixture into the bowl with the cookie dough, mixing until smooth with an electric mixer.
- Quickly fold the frozen mini chocolate chips into the fudge mixture.
- Transfer the fudge into the prepared pan, spreading it evenly. Refrigerate for at least 2 hours or until the fudge is firm.
- Once set, cut the fudge into pieces and store in the refrigerator until serving time.
Ingredients
- 1 cup (200g) mini chocolate chips (frozen)
- 1/2 cup (111g) salted butter, softened
- 1/4 cup (58g) granulated sugar
- 1/2 cup (123g) brown sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 1/2 cups (228g) all-purpose flour, heat-treated
- 1/2 teaspoon salt
- 1 cup (200g) Ghirardelli white chocolate chips
- 1 can (14 oz or 193ml) sweetened condensed milk
FAQ
- Why didn’t my fudge set properly?
- If your fudge didn’t firm up, consider whether you used the suggested brand of white chocolate chips, as others might not work as well. Additionally, ensure that you microwaved the fudge mixture for the full 2 minutes to reach the necessary temperature for setting.
- Is it possible to freeze Cookie Dough Fudge?
- Yes, you can freeze Cookie Dough Fudge. Store it in an airtight container for up to three months. To enjoy, thaw the fudge gradually in the refrigerator overnight or let it sit at room temperature for about 30 minutes.
- Can I use unsalted butter instead of salted butter in this recipe?
- Yes, you can substitute unsalted butter. Just add an extra pinch of salt to the dough to balance the flavors.
- What should I do if my chocolate chips melt too quickly in the fudge?
- To prevent chocolate chips from melting too quickly, freeze them before folding into the fudge. This helps maintain their shape when mixed with the warm fudge.
- How do I make the flour safe to eat in this recipe?
- To heat treat the flour, microwave it for 30 seconds to 1 minute, ensuring it reaches 165°F (74°C). This process makes the flour safe for consumption.
Tips
- Freeze the Mini Chocolate Chips: Before starting, place mini chocolate chips in the freezer. This ensures they won’t melt when folded into the warm fudge mixture.
- Use Quality White Chocolate Chips: For the best results, use high-quality white chocolate chips, like Ghirardelli, as they melt and set properly compared to other brands.
- Heat Treat the Flour: Make sure to heat treat the flour by microwaving it until it reaches 165°F (74°C) to ensure it’s safe to eat, as this recipe involves no baking.
- Ensure Proper Melting: When melting the white chocolate and sweetened condensed milk, stir every 30 seconds to achieve a smooth consistency and ensure the mixture is hot enough to set correctly.
Equipment
- Electric hand mixer (or stand mixer)
- Microwave-safe mixing bowls
- 8×8 inch square baking pan
- Parchment paper
- Food thermometer (for checking the temperature of the flour)
