Ingredients

Instructions

  1. Line and 8 or 9 inch square pan with foil, leaving 1 inch overhand on all sides; lightly butter the foil.
  2. Combine the butter and sugar in a small bowl; stir in the flour and 1/4 teaspoons of the salt.
  3. Stir in 1/3 cup of the chocolate chips.
  4. Form the dough into a ball; place on a piece of plastic wrap and flatten into a disc.
  5. Wrap dough and freeze for 10 minutes, or until firm.
  6. Unwrap dough; cut into 1/2 inch pieces; keep refrigerated.
  7. 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.
  8. Scrape down sides of bowl; beat on medium speed until smooth.
  9. Melt the remaining (1 cup) chocolate chips in a saucepan over low heat, stirring constantly.
  10. Add the melted chocolate to the cream cheese mixture; beat just until blended.
  11. Stir in the chilled cookie dough bits.
  12. Spread the mixture evenly in the prepared pan; refrigerate until firm.
  13. Remove from pan by lifting foil overhang handles; cut fudge into squares using a very sharp knife.
  14. Store in an airtight container in the refrigerator.