Friday, December 14, 2012

Chocolate Chip Cookie Dough Fudge

Chocolate Chip Cookie Dough Fudge

This fudge is meant for those who really love to eat cookie dough right out of the bowl. It really does taste like cookie dough.


It is made with an eggless cookie dough batter mixed into a brown sugar, vanilla, butter, cream, and powdered sugar (LOTS of powdered sugar) fudge base. A little goes a long way. Kind of like tasting the batter before baking a batch of chocolate chip cookies. Oh right! That's the point.


I think this recipe would be great used as a truffle filling or mixed into home made ice cream. I'd also like to try it with a pinch of cinnamon and/or espresso mixed in. This recipe is the purist version, based on the recipe on the package of chocolate chips. So if you are a lover of raw chocolate chip cookie dough, give this recipe a try. You will love it.

This recipe is from the book The Cookie Dough Lover's Cookbook.

Chocolate Chip Cookie Dough Fudge

The original recipe says that it mades 36 squares, but I cut mine into 64 one inch squares.

Cookie Dough Ingredients

1/3 C unsalted room temperature butter 
1/4 C sugar
1/4 C packed light brown sugar
1/2 tsp vanilla 
1/8 tsp salt
2 T cream
1/2 C flour

Fudge ingredients

1/3 C packed light brown sugar
1/3 C unsalted butter
Pinch of salt
1/3 C cream
5 C powdered sugar (seriously)
1 tsp vanilla
3/4 C mini semi-sweet chocolate chips

Instructions

  1. Line an 8 inch by 8 inch baking pan with parchment, wax paper, or foil.
  2. Make the cookie dough by beating the butter and sugars in the bowl of a stand mixer with the paddle attachment until fluffy. Add the vanilla, salt, and cream and mix. Mix in the flour until combined. You can also use a hand mixer. 
  3. For the fudge, mix the butter, brown sugar, salt, and cream in a sauce pan over low heat until the butter melts and the sugar dissolves. 
  4. Remove the pan from the heat and stir in the powdered sugar in one cup increments. 
  5. Add the vanilla.
  6. Mix the cookie dough mixture into the fudge and stir until the mixture is combined and has reached room temperature.
  7. Stir in the chocolate chips and pour into the pan.
  8. Chill about 3 to 4 hours.
  9. Cut and serve. Keep any leftovers in the refrigerator. 
I found the recipe on Cooking to Perfection, which led me to Sally's Baking Addiction. I'm in good company.

Sweet 2 Eat Baking

3 comments:

  1. This looks incredible. I must make some.

    ReplyDelete
  2. I made this last night and it did not turn out. The fudge ingredients turned out extremely crumbly with the 5 cups of confectioners sugar. The whole thing turned out dry and crumbly and I had to press the batter into the 8x8 pan. In the end, the recipe just tasted like confectioners sugar. Way too sweet.

    ReplyDelete
    Replies
    1. I'm so sorry it did not work out for you. It's definitely very sweet. I imagine that measuring powdered sugar is a lot like measuring flour.

      Delete

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