Cookie Dough Fudge
Cookie Dough Fudge
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 16 bars
Measurements:
(Recipe in grams below!)
1/2 cup butter
1/3 cup brown sugar
1/4 cup white/granulated sugar
1 tsp vanilla
1 cup all-purpose flour
1 tbsp milk
2/3 cup chocolate chips (mini)
14 oz can of condensed milk
1 cup white chocolate
Topping
sprinkle sea salt
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Measurements In Grams:
112 grams butter
70 grams brown sugar
50 grams white/granulated sugar
4 grams vanilla
125 grams all-purpose flour
15 grams milk
110 grams chocolate chips (mini)
14 oz can of condensed milk
225 grams white chocolate
Topping
flakey sea salt
What is flakey sea salt?
If you have ever seen the chunks of salt on top of bakery style cookies, this is called flakey sea salt. Looking at the recipe, it does not contain because it is recommended to not add any salt to your cookie dough if you are already putting it on top. Flakey sea salt gives your cookie a sweet and salty balance, and adding too much salt is very overpowering.
Flakey sea salt brings such a fancy look to your cookies, but it can also be overpowering if too much salt is added. This really brings out the flavor of your cookies, so I highly recommend trying it out!
Instructions
Step 1
Beat room temperature butter with brown sugar and white sugar for 1-2 minutes.
Step 2
Once the mixture is fluffy, add vanilla.
Step 3
Measure out All-Purpose flour and put in a microwave safe bowl. Heat this up for 1 minute. (This is to heat treat the flour and get rid of any harmful bacteria in the raw flour!)
Add flour to your mixture (you may need to mix it a little before to get rid of the clumps).
Add milk to thin out your dough.
Step 4
Heat condensed milk and white chocolate in a microwave safe bowl for 60-90 seconds. Let sit for 30 seconds before mixing together with a spatula/spoon. Once well combined, add this to your cookie dough.
Stir white chocolate fudge with your cookie dough.
Step 5
Let your fudge sit for 2-3 minutes, before mixing in chocolate chips. (This is to allow the chocolate chips to not melt into the fudge.)
Lastly, add flakey sea salt on top (optional).
Step 6
Put in freezer for 45-60 minutes or refrigerator for 2-3 hours.
Step 7
Once fudge is cooled well, cut 4x4 with (preferably) a stainless-steel knife, into 16 individual bars.
Step 8
You can eat these fresh and/or put these in the fridge to store up to 14-18 days!