Chocolate Fudge Cookie Slice Recipe
Chocolate Fudge Cookie Slice Recipe
Have I grabbed your attention yet? It’s chocolate fudge and it’s a cookie AND it’s a slice. All together! I’m not going to lie to you. This is not diet food. There’s white sugar and brown sugar, butter, chocolate chips AND sweetened condensed milk so you may have to share it. Sorry. But it’s not going to last long. It’s decadent and rich and gooey on the inside and it’s crunchy like cookies on the outside. This is because you make the cookie dough first, spread half on the bottom of a pan, then dollop the gooey filling over the top and then put blobs of the remaining cookie dough on top and bake. Makes 24.
Ingredients
2 cups plain flour
1 tsp baking soda
1/2 tsp baking powder
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 tsp vanilla
1 cup walnuts, chopped
340g (12 oz) semi-sweet choc chips or dark chocolate
1/2 cup butter, extra
1 375g can (14 oz) sweetened condensed milk
Method
Pre-heat oven to 180C/160C fan-forced/375F.
Line a 13″ x 9″ baking pan with high sides (it rises a fair bit) with baking paper long enough so that you can lift it out when it’s set.
In a medium bowl, combine flour, baking soda and baking powder.
In a large mixing bowl, beat butter until smooth. Add sugars. Beat until smooth. Add eggs and vanilla; mix well. Add flour mixture and mix until combined. Stir in walnuts. Dollop half the dough evenly over the base of the pan and spread. If it’s too sticky to work with, refrigerate while you make the filling and then spread with your fingers.
In medium saucepan, melt chocolate and butter over low heat. Stir in milk until smooth. Pour over the base of cookie mixture. Dollop remaining dough over filling, spreading to cover as well as possible (chocolate filling will be visible but dough will spread).
Bake for 25-30 minutes or until topping is browned. The filling will still be quite wobbly. Remove from oven and cool for about 1 hour, then refrigerate until completely set. Using the baking paper, lift the entire sheet of cookies out of pan. Cut into bars. Refrigerate in airtight container. Makes 24.
Ingredients
- 2 cups plain flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup walnuts, chopped
- 340g (12 oz) semi-sweet choc chips or dark chocolate
- 1/2 cup butter, extra
- 1 375g can (14 oz) sweetened condensed milk
Instructions
- Pre-heat oven to 180C/160C fan-forced/375F.
- Line a 13″ x 9″ baking pan with high sides (it rises a fair bit) with baking paper long enough so that you can lift it out when it’s set.
- In a medium bowl, combine flour, baking soda and baking powder.
- In a large mixing bowl, beat butter until smooth. Add sugars. Beat until smooth. Add eggs and vanilla; mix well. Add flour mixture and mix until combined. Stir in walnuts. Dollop half the dough evenly over the base of the pan and spread. If it’s too sticky to work with, refrigerate while you make the filling and then spread with your fingers.
- In medium saucepan, melt chocolate and butter over low heat. Stir in milk until smooth. Pour over the base of cookie mixture. Dollop remaining dough over filling, spreading to cover as well as possible (chocolate filling will be visible but dough will spread).
- Bake for 25-30 minutes or until topping is browned. The filling will still be quite wobbly. Remove from oven and cool for about 1 hour, then refrigerate until completely set. Using the baking paper, lift the entire sheet of cookies out of pan. Cut into bars. Refrigerate in airtight container.
Carolyn Murphy
Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!
