Chocolate Fudge:
Place the chocolate and sweetened condensed milk in a nonstick pan, and stir over low heat until the chocolate melts and a shiny mixture forms. Add the butter and stir until combined. Turn off the heat
Scoop the fudge with a tablespoon measure onto a baking sheet lined with parchment paper. It should form ~30g balls. Place into the freezer
This recipe makes extra fudge - you need only 6 balls for the cookies
Cookie dough:
Use an electric mixer to whisk the butter and sugar for 2-3 minutes until they form a light and creamy mixture. Add the egg and whisk for 30 seconds
Stir in the dry ingredients and use a spatula to combine with the butter mix. Stop mixing once everything comes together
Place the cookie dough into the freezer for 10 minutes
Pre-heat the oven to 375F (conventional)
Assembly:
Once the dough is chilled and easier to handle, divide into 6 equal parts, about 75g each
Roll each into a ball. Working one piece at a time, flatten the ball in your palm, place a frozen ball of chocolate fudge, and seal with the cookie dough so the fudge is fully encased. Roll into a ball
Place the 6 cookie balls on lined baking sheets, leaving ample space between them to spread
Bake at 375F for ~12-13 minutes. The cookies should be semi-firm to touch, as they will firm up more once they come out of the oven
