Chocolate Chip Cookies Dough Fudge

17 February 2020 Bookmark • 0

This chocolate chip cookie dough fudge features a massive amount of sugar so if you’re on a no-sugar diet (during the Holidays?!? I could never do that!) or simply don’t like putting cups and cups of sugar into a recipe then you ought to probably look.

I can always make an exception for love or money cookie dough! Cookie dough anything is one among my food weaknesses. I can’t say no. Same thing with spread + chocolate. I just can’t resist regardless of how sweet or loaded with sugar it's.

Chocolate Chip Cookies Dough Fudge

TIPS FOR CREATING FUDGE

I would highly suggest using the miniature chocolate chips as involved within the recipe. I even have seen them at every grocery i'm going to, in order that they are available. The mini size is such a lot better during this fudge.
I know it’s hard to attend but make certain and await the fudge mixture to chill before adding the chocolate chips and chocolate chip cookie dough. I made this just one occasion and decided I didn't need to wait….. big mistake! The mixture turned brown from the chocolate chips and it had been not pretty.
For really thick fudge use an 8×8 baking pan. For really thin fudge use a 9×13 baking pan. I always use a 9×9 pan and it’s perfect.
This fudge lasts for several days within the fridge. I actually liked it better on day 2 and three . It got less sweet because it sat within the fridge.

INGREDIENTS:

Chocolate Chip Cookie Dough:

1/3 cup butter, softened
1/4 cup granulated sugar
1/4 cup light brown sugar
1/2 teaspoon vanilla extract
pinch of salt
2 tablespoons heavy cream
1/2 cup all-purpose flour
1/2 cup mini chooclate chips

Fudge:

1/3 cup butter
1/3 cup light brown sugar
1/3 cup heavy cream
pinch of salt
1/2 teaspoon vanilla extract
4-5 cups powdered sugar
1/4 cup mini chocolate chips

INSTRUCTIONS:

Line a 9X9-inch square baking pan with aluminum foil and set aside. Do not spray.

Make the Cookie Dough:

In a medium bowl (or in the bowl of a stand mixer) combine the butter, granulated sugar, and light brown sugar and beat on medium speed until light and fluffy. Mix in the vanilla, salt, and heavy cream. Add the flour and mix until just combined. Fold in 1/2 cup of the chocolate chips. Set aside.

Make the Fudge:

In a large pot (like a soup pot) combine the brown sugar, butter, salt, and heavy cream. Stir over medium heat until the butter is melted and the brown sugar is dissolved. The mixture should be smooth and combined.
Remove from the heat and stir in the vanilla. Gradually stir in the powdered sugar, 1 cup at a time, until the mixture is smooth and thick. You will know when you have enough powdered sugar when the fudge forms itself into a ball and pulls away from the sides of the pot. Let this mixture cool completely before proceeding so the chocolate chips do not melt when combined.
Add the fudge base to the cookie dough bowl and stir to combine. Spread the fudge into the prepared baking pan and press into an even layer. Sprinkle the remaining 1/4 chocolate chips on top of the fudge and lightly press them into the batter.
Chill until set, about 4 hours, before cutting into pieces. When you're ready to cut just lift out the fudge by the overhang of the tin foil and the cut into squares. This fudge softens as it sits at room temperature. I prefer to keep it in the fridge.