Chocolate Chip Holiday Cookie Fudge Recipe 465 Food

CHOCOLATE FUDGE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, granulated sugar and brown sugar until fully combined. Add the eggs and mix to combine. Add the flour, cocoa powder, baking soda and salt and mix. Add the pecans and both chocolate chips; mix until just combined.
• Drop heaping tablespoons of dough onto the baking sheets. Bake, rotating the sheets once halfway through, until the cookies are set, about 12 minutes. Transfer to a rack to cool. Repeat with the remaining dough.

CHOCOLATE CHIP HOLIDAY COOKIE FUDGE RECIPE - (4.6/5)

Steps:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper. In medium bowl, mix cookie mix, softened butter and egg. Use a tablespoon to portion dough into rounds; place on cookie sheet 2 inches apart. Bake 7 to 8 minutes or until edges just turn golden. Cool completely, about 20 minutes. Line 8-inch square pan with foil; lightly grease foil. Break 10 to 12 cookies into pieces, 2 cups total. Spread one-third of the cookie pieces in pan. In 2-quart saucepan, heat candy melts over low heat about 10 minutes, stirring occasionally, until completely melted. Add condensed milk; stir until smooth. Remove from heat. Pour half of the melted mixture into pan; use spatula to smooth it evenly over cookie pieces. Sprinkle with one-third of the cookie pieces, half of the chocolate chips, and half of the sprinkles. Pour remaining melted mixture on top, spreading evenly; top with remaining cookie pieces, chocolate chips and sprinkles. Refrigerate until completely firm, about 2 hours. Cut into 6 rows by 6 rows.

CHOCOLATE CHIP HOLIDAY COOKIE FUDGE

Steps:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
• In medium bowl, mix cookie mix, softened butter and egg. Use a tablespoon to portion dough into rounds; place on cookie sheet 2 inches apart. Bake 7 to 8 minutes or until edges just turn golden. Cool completely, about 20 minutes.
• Line 8-inch square pan with foil; lightly grease foil. Break 10 to 12 cookies into pieces, 2 cups total. Spread one-third of the cookie pieces in pan.
• In 2-quart saucepan, heat candy melts over low heat about 10 minutes, stirring occasionally, until completely melted. Add condensed milk; stir until smooth. Remove from heat.
• Pour half of the melted mixture into pan; use spatula to smooth it evenly over cookie pieces. Sprinkle with one-third of the cookie pieces, half of the chocolate chips, and half of the sprinkles. Pour remaining melted mixture on top, spreading evenly; top with remaining cookie pieces, chocolate chips and sprinkles.
• Refrigerate until completely firm, about 2 hours. Cut into 6 rows by 6 rows.

CHOCOLATE CHIP COOKIE DOUGH FUDGE

Steps:

• Line a 9x9 inch baking dish with aluminum foil, and set aside.
• To make the cookie dough pieces, mix the melted margarine, brown sugar, and salt in a bowl. Stir in the flour to make a dough, and knead in 1/4 cup of chocolate chips. Form the dough into a disk about 1/2 inch to 3/4 inch thick, place it on a sheet of plastic wrap, and then shape the disk into a square with your hands.
• Place the square piece of dough in the freezer for about 10 minutes, until cold and stiff, and then slice it into 1/2 inch square pieces. Refrigerate the dough pieces while you make the cream cheese fudge.
• Mix together the cream cheese and confectioners' sugar in a bowl until smooth, and stir in the melted chocolate chips and vanilla extract.
• Lightly fold in the cookie dough pieces, and spread the candy out into the prepared dish. Refrigerate at least 1 hour, or until firm, and remove the candy from the foil-lined dish. Cut into squares, and serve.

CHOCOLATE FUDGE COOKIES

Steps:

• Mix together flour and baking powder and set aside.
• Bring a pan of water to a boil and remove from heat. Combine chocolate and butter in a heat proof bowl and set over pan of water, stirring occasionally until melted.
• In a large bowl, whisk eggs with salt , then whisk in both sugars. Whisk in chocolate mixture, then rum.
• Stir in flour to form a soft dough. Scrape dough onto a piece of plastic wrap and wrap tightly. Chill 2 hours.
• Set racks in upper and lower thirds of the oven and preheat to 350 degrees. Flour your hands and rool the chilled dough into 2-teaspoon balls. They don't have to be too neat. Roll each ball in confectioners' sugar. Arrange well apart on prepared pans and bake about 12 minutes. cool pans on a rack before removing cookies from pan

CHOCOLATE CHIP COOKIE DOUGH FUDGE

Steps:

• Line and 8 or 9 inch square pan with foil, leaving 1 inch overhand on all sides; lightly butter the foil.
• Combine the butter and sugar in a small bowl; stir in the flour and 1/4 teaspoons of the salt.
• Stir in 1/3 cup of the chocolate chips.
• Form the dough into a ball; place on a piece of plastic wrap and flatten into a disc.
• Wrap dough and freeze for 10 minutes, or until firm.
• Unwrap dough; cut into 1/2 inch pieces; keep refrigerated.
• Place the powdered sugar, cream cheese, vanilla, and remaining salt (1/4 tsp) in a large bowl; beat with an electric mixer on low speed until combined.
• Scrape down sides of bowl; beat on medium speed until smooth.
• Melt the remaining (1 cup) chocolate chips in a saucepan over low heat, stirring constantly.
• Add the melted chocolate to the cream cheese mixture; beat just until blended.
• Stir in the chilled cookie dough bits.
• Spread the mixture evenly in the prepared pan; refrigerate until firm.
• Remove from pan by lifting foil overhang handles; cut fudge into squares using a very sharp knife.
• Store in an airtight container in the refrigerator.

WHITE CHOCOLATE CHIP STRAWBERRY FUDGE DROP COOKIES

Steps:

• Preheat oven to 350°F.
• Combine butter, sugar, egg and strawberry extract in a large bowl.
• Beat at medium speed until well blended.
• Beat in buttermilk and strawberry puree.
• Combine flour, cocoa, baking soda and salt in a medium bowl and mix into creamed mixture at low speed until blended.
• Stir in white chocolate chips.
• Drop by rounded tablespoonfuls about 2-inches apart onto greased cookie sheets.
• Bake 10-12 minutes or until tops spring back when touched lightly.
• Remove immediately to wire racks to cool completely.

FUDGE-STUFFED CHOCOLATE CHIP COOKIES

Steps:

• Line a small, rimmed baking sheet with parchment paper. Using a 1/4-ounce (1/2 tablespoon) cookie scoop, portion hot fudge into 18 balls; place on prepared baking sheet. Freeze, uncovered, until firm, at least 30 minutes, up to 12 hours.
• Meanwhile, whisk together flour, baking soda, and salt in a small bowl.
• Beat together butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. With mixer on low, add eggs, one at a time, beating until just combined after each addition. Beat in vanilla until just combined. With mixer on low, gradually add flour mixture, beating until just combined. Gently fold in chocolate chips until evenly distributed.
• Cover cookie dough with plastic wrap and refrigerate until firm, at least 30 minutes or up to 12 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Line 3 large, rimmed baking sheets with parchment paper.
• Using a 1-ounce (2 tablespoon) cookie scoop, portion 1 scoop of chilled cookie dough, and place in the palm of a floured hand. Using a floured thumb, gently create a cavity in the center of the cookie dough. Place 1 frozen fudge ball in center cavity; scoop an additional cookie dough portion, and place on top of fudge ball, wrapping excess dough around fudge ball and rolling in hands to seal.
• Place on a prepared baking sheet; repeat process with remaining dough and fudge balls, placing 4 inches apart on prepared baking sheets (6 per sheet).
• Refrigerate, uncovered, until firm, at least 30 minutes, up to 12 hours.
• Bake one baking sheet at a time in the preheated oven, until golden brown, 14 to 16 minutes. Let cool on the baking sheet for 5 minutes. Serve warm or transfer cookies to a wire rack and let cool completely, about 30 minutes more. Repeat with remaining stuffed cookie dough balls.

CHOCOLATE CHIP FUDGE

Steps:

• Mix sugar, milk, marshmallow, butter and salt in heavy saucepan.
• Cook, stirring constantly, over medium heat.
• Bring to a boil.
• Boil, stirring 5 minutes.
• Remove from heat.
• Stir in chocolate chips until melted.
• Stir in vanilla.
• Spread into buttered 8" pan and chill.

ULTIMATE CHOCOLATE CHOCOLATE CHIP FUDGE CAKE

Steps:

• Heat oven to 350. Butter and parchment line two 8x2 baking pans.
• Measure all ingredients (except chocolates) inth a large mixing bowl. Mix once or twice by hand to incorporate ingredients.
• Blend for 30 seconds on LOW speed, scraping bowl constantly.
• Melt chocolate bars in the microwave by heating for 30 second intervals.
• Add melted chocolate to mixing bowl. Beat for 3 minutes on HIGH speed.
• Mix in chocolate chips by hand.
• Spoon into the pans and level them off.
• Bake layers for 45-50 minutes or until a toothpick inserted comes out clean.