Start by making your fudge base, since it will need time to cool before mixing with your cookie dough. To a medium-sized pot, add your heavy cream, butter, and sugars.

Place over medium heat and bring to a boil, stirring constantly. Boil for 4 minutes, while stirring, then immediately remove from heat and cool for 1 minute

Add vanilla and a handful of white chocolate chips at a time, stirring in between, until all are incorporated and the chocolate is melted. If you’re still seeing bits of white chocolate, place the pot back over low heat, and stir continuously until all the chocolate has melted

Transfer to a bowl to cool faster. Set aside to cool to 70°F-75°F; otherwise, your mini chocolate chips will melt when you add them.

If you haven’t yet, heat-treat your flour so it’s edible to eat. Preheat your oven to 350°F and place your flour on a baking sheet (it doesn’t need to be flat). Bake for 4 minutes, stir, then place back in the oven for one more minute. Once the flour is 160°F, it’s ready! Transfer to a bowl to cool.

To make your edible cookie dough, add your butter and sugars to a small pot, and melt together over medium heat, stirring constantly. Once the butter has melted, stir for another 2 minutes to help some of those sugar granules melt. This will deepen those flavors and prevent your fudge from being gritty.

Remove from the heat and pour into a bowl, pop into the fridge for 45-60 minutes, until it’s firmed to a room temperature softness. It should be spreadable but no longer liquid.

Line the inside of an 8x8” pan completely with foil or parchment paper

In a bowl, combine your butter-sugar mixture, vanilla, salt, and cream. Sift in your cooled flour, then fold it in completely

Once your fudge base has cooled, add it to the bowl with your cookie dough, as well as your chocolate chips. Fold together until combined

Spread your mixture into an even layer in your prepared pan, then place it in the fridge for 3 hours to set

Slice and serve!