Oh my, nothing quite hits the sweet spot like Choc Chip Fookies aka Choc Chip Fudge-Centred Cookies do. A glorified fudge centre, sandwiched in-between dark chocolate chip cookies. Hashtag Fookie-Yum-Yum is right.
Fookies are super easy to make and hit the tickboxes of crunchy, soft, sweet and if you choose to “a-salt” it – salty.
WHAT YOU NEED:
The Ookie in Fookie (Choc Chip Cookie):
1 cup unsalted butter, softened
2/3 cups brown sugar
2/3 cups sugar
2 free range eggs
1 tsp vanilla essence
½ tsp salt
1 ½ baking soda
2 1/3 cups all-purpose flour
3 ½ slabs of dark chocolate, chopped
The F in Fookie (Fudge Filling):
Tin condense milk
3 ½ slabs milk chocolate, chopped
HOW TO CLIMB ABOARD THE FOOKIE EXPRESS:
Preheat the oven to 180 degrees Celsius.
Line a 9 X 3-inch baking tray with a silicone mat or baking paper sprayed with non-stick spray.
Chop the milk chocolate and dark chocolate (keep the two types separate).
In a medium-sized bowl, combine the butter, brown sugar and sugar until creamy.
Mix in the eggs, vanilla essence and salt – mix properly.
Add the baking soda and flour and make sure the mix is smooth and velvety.
Stir in the dark choc chips and work through the cookie dough.
Take just over half of the mix and evenly place in the baking tray lined with baking paper/silicone mat. Set aside. If the mat or baking paper lifts on the sides – use metal paper clips to keep it in place (see picture).
In the meanwhile, in a microwave safe bowl, melt the milk choc with condense milk in the microwave – first for a minute, then at ten sec intervals (only if necessary). Ladle the fudgy yumminess over the cookie dough in the tray.
Spray your hands with non-stick spray. Take the remaining dough – piece-by-piece flatten the dough and place on the fudgy layer, stretching it out carefully until the fudge layer is covered.
Bake for 25 minutes or until golden and pulling away from the edges of the tray; cool for at least two hours or more, before cutting into squares. If it is a hot day, place in the fridge before cutting.
Finish with sparkles, sprinkles and salt (if you like to tone down the sweetness).
P.S. If you prefer the Fookies moist, don’t keep them in the fridge. If you like your Fookies stiff, then place them in the fridge.
To download the recipe click: Choc Chip Fookie Recipe