• 1 cup all-purpose flour (125g) • 2 cups white chocolate chips (340g)  • 14 oz can sweetened condensed milk (396g) • 6 Tablespoons unsalted butter (85g) • ½ cup light or dark brown sugar firmly packed (100g)  • ¾ teaspoons table salt • 2 teaspoons vanilla extract • ¾ cup semisweet chocolate chips divided (I like to use a blend of mini and regular-sized chocolate chips) (125g)

Line an 8×8” (20x20cm) square pan with parchment paper or aluminum foil. If using aluminum foil, lightly butter the surface to prevent sticking. Set aside.

Heat-treat flour by placing in a microwave-safe dish and heat in 10-second increments until it reaches a temperature above 160F (71C). Set aside.

In a medium-sized saucepan, combine white chocolate chips, condensed milk, butter, sugar, and salt.

Reduce heat to low and sift flour into the pan, then stir until completely combined.

Add vanilla extract and stir well.

Remove from heat and stir.

Working quickly, add ½ cup (85g) chocolate chips and stir until *just* combined (don’t overmix or your cookie dough fudge will become very chocolatey!). Immediately pour into baking pan.

Smooth with a spatula if needed then sprinkle remaining chocolate chips evenly over the surface.

Allow fudge to set completely at room temperature, this usually takes 2-4 hours, then slice and serve!