1. Prepare the Pan and Chocolate Chips:

Start by lining an 8×8-inch square pan with parchment paper. This will make it easier to remove the fudge once it’s set. Make sure the paper is large enough to cover the sides of the pan, so you can easily lift the fudge out later.

Place the mini chocolate chips in the freezer so they can firm up for later use. Freezing them helps them hold their shape better when mixed into the fudge, ensuring that each bite has a delightful burst of chocolate.

2. Heat the Flour:

Next, take the all-purpose flour and microwave it for 30 seconds to 1 minute, or until it reaches 165°F (74°C). Stir the flour, and set it aside to cool. This step is crucial for safety, as mentioned earlier. If you don’t have a thermometer, a general rule is that the flour should feel hot to the touch but not burning.

3. Cream the Butter and Sugars:

In a stand mixer or using an electric hand mixer, cream together the softened butter, granulated sugar, and brown sugar on medium speed until they are light and fluffy. Add the milk and vanilla extract, and continue mixing until everything is well combined. This step creates the base of your cookie dough fudge mixture.

If you find that the butter is too hard to cream, let it sit at room temperature for a few minutes before starting. Cold butter won’t blend as well and may result in a lumpy texture.

4. Mix in the Flour and Salt:

Once the butter and sugar mixture is creamy, add the heat-treated flour and salt to the bowl. Mix on low speed until everything is incorporated. The dough should be thick and resemble cookie dough. Set the mixture aside. At this point, the dough will start to look just like the cookie dough you would use for cookies, except we’re not baking it!

5. Prepare the White Chocolate Mixture:

In a separate glass bowl, microwave the white chocolate chips and sweetened condensed milk together for 2 minutes, stirring every 30 seconds. Once smooth, pour the white chocolate mixture into the cookie dough mixture. Mix until completely smooth and well combined. This white chocolate mixture adds the creamy fudge texture and helps bind everything together. Stir quickly to avoid any lumps or clumps in the fudge.

6. Fold in the Mini Chocolate Chips:

Quickly fold in the frozen mini chocolate chips using a spatula. The cold chocolate chips will keep their shape better when mixed in, giving your fudge a delightful texture with every bite. Be gentle when folding in the chocolate chips so you don’t lose any of their shape.

7. Spread the Fudge in the Pan:

Pour the fudge mixture into the prepared pan and spread it evenly using a spatula. Tap the pan gently on the counter to level out the fudge. This will help eliminate any air bubbles and ensure that your fudge sets evenly.

8. Refrigerate and Set:

Refrigerate the fudge for 2 hours, or until it has firmed up. Once it’s set, remove it from the refrigerator and cut it into squares. Be patient during this step; the fudge needs time to fully cool and solidify.

9. Serve and Enjoy:

Your Cookie Dough Fudge is now ready to be served! Store it in the refrigerator until you’re ready to enjoy, and keep leftovers chilled for the best texture. You can also serve it with a glass of milk or a warm cup of coffee for a comforting treat. This fudge is rich and decadent, so a little goes a long way.