CHOCOLATE CHIP FUDGE FOR DESSERT

This chocolate chip cookie fudge features a massive amount of sugar so if you’re on a no-sugar diet during the vacations . 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 . But since you're here i'm assuming you're keen on the thought of chocolate chip cookie dough fudge the maximum amount as I do. 

CHOCOLATE CHIP FUDGE FOR DESSERT

And that is why y’all are my favorite. I’ll be honest and say that I even have never been a lover of fudge because I actually don’t like super sweet desserts. i do know being a food blogger you'd think otherwise but I’ve never cared for fudge because I desire i want to travel brush my teeth ten times once again after eating it. 

And I actually did that after eating this cookie fudge. make certain and cut this into really small squares. It’s fudge so it’s getting to be sweet and one square will usually satisfy the appetite . Unless you’re like my 3 year old that would basically live off of sugar coma inducing sweet treats

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:

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

MAKE THE COOKIE DOUGH:

1. 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:

1. 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.
2. 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.
3. 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.
4. 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. 

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