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Chocolate Chip Cookie Dough Fudge

Chocolate Chip Cookie Dough Fudge

Don't you just love it when you find a no-fail recipe for fudge? Not just any kind of fudge but chocolate chip cookie dough fudge? What's not to love?

No sugar thermometers; no wondering whether your sugar thermometer is inaccurate because the probe touches the bottom of the pan which is obviously hotter, so you stand there holding the darn thing 'just' above.

Or is that just me? ;)

Chocolate Chip Cookie Dough Fudge

And then there's the times that you just can't be bothered to bust out the sugar thermometer.

I mean, why bother when you discover no-fail recipes that don't call for sugar thermometers, but the end result is perfect melt-in-the-mouth, creamy, and delicious chocolate chip cookie dough fudge?

Chocolate Chip Cookie Dough Fudge

I decided to stray a little from the original recipe substituting the vanilla extract for vanilla bean paste. See those little speckles of love? I also subbed out the milk chocolate chips for dark chocolate chips; my personal preference. But feel free to use vanilla extract and milk chocolate chips in your own version.

A fun idea for Valentine's Day fudge would be to use some pink or red gel food colouring to tint your fudge, then use mini heart cutters. Be sure to refrigerate until firm before cutting though.

Enjoy!

Chocolate Chip Cookie Dough Fudge

Prep Time:20 minutes

Cook Time:5 minutes

Yield: 64 (1 inch) pieces

Ingredients:


FOR THE COOKIE DOUGH:
  • ⅓ cup (75g) unsalted butter, softened
  • ¼ cup (50g) granulated sugar
  • ¼ cup (45g) light brown sugar, packed
  • ½ tsp vanilla bean paste
  • ⅛ tsp salt
  • 2 tbsp half and half (see notes)
  • ½ cup (70g) plain (all-purpose) flour, sifted

FOR THE FUDGE:
  • ⅓ cup (70g) light brown sugar, packed
  • ⅓ cup (75g) unsalted butter, softened
  • pinch of salt
  • ⅓ cup half and half
  • 5 cups (750g) icing (confectioners') sugar
  • 1 tsp vanilla bean paste
  • ½ cup (80g) dark chocolate chips

Directions:

  1. Line an 8-by-8-inch baking pan with parchment paper or buttered aluminium foil, leaving a 1-inch overhang.
  2. For the cookie dough, combine butter and sugars in a large bowl. Beat on medium speed until light and fluffy, 2-3 minutes. Mix in the vanilla, salt, and half-and-half. Add flour and mix until incorporated.
  3. To prepare the fudge base, combine brown sugar, butter, salt and half-and-half in a saucepan. Stir over medium-low heat until butter is melted and brown sugar is dissolved. Remove from heat. Slowly stir in icing (confectioners') sugar, 1 cup (150g) at a time, until mixture is smooth and sugar is incorporated. Stir in vanilla.
  4. Add the cookie dough mixture and stir to incorporate. At this point, the mixture should have cooled to room temperature; if not, continue stirring until it's no longer warm to the touch. Fold in chocolate chips and spread fudge into the prepared pan.
  5. Chill until set, at least 3 hours. Cut into 1-inch squares and serve. Refrigerated fudge will keep for up to 1 week.

NOTES: For UK users, half-and-half is half [single] cream and half milk. Or alternatively, just use full fat milk.

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