⅓cup(75g)5 1/3 tablespoons butter, softened to room temperature
¼cup(53g)packed light brown sugar
2tablespoonshalf-and-half, cream or milk
½cup(85g)mini semi-sweet chocolate chips
⅓cup(71g)light brown sugar
⅓cup(75g)5 1/3 tablespoons butter
⅓cuphalf-and-half, milk or cream
4-5cups(456 to 570g)powdered sugar
¼cup(43g)mini semi-sweet chocolate chips, for topping the fudge
Line an 8X8-inch or 9X9-inch square baking pan with aluminum foil and set aside.
For the cookie dough, in a medium bowl (or in the bowl of a stand mixer) combine the butter and sugars and beat with a handheld mixer (or again, use a stand mixer) on medium speed until light and fluffy. Mix in the vanilla, salt, and half-and-half. Add the flour and mix until just combined. Do not overmix. Fold in 1/2 cup of the chocolate chips. Set aside.
For the fudge base, combine the brown sugar, butter, salt, and half-and-half in a medium saucepan. Stir over medium-low heat until the butter is melted and the brown sugar is dissolved. The mixture should be smooth and combined. 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 (I used close to the 5 cup amount). The mixture should be very thick. Let this mixture cool completely before proceeding!
Add the cookie dough to the fudge base 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. Chill until set, about 3-4 hours, before cutting into pieces. The fudge can be made-ahead and stored, covered, in the refrigerator for up to a week.
Make Ahead:the fudge can be made ahead and stored, covered, in the refrigerator for up to a week. Awesome!