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The chocolate chip cookie, a beloved staple of American baking, has a rich history that dates back to the 1930s. Ruth Wakefield, the owner of the Toll House Inn in Massachusetts, is credited with creating this delightful treat by adding chopped chocolate to her butter cookie recipe. The cookies quickly gained popularity, leading to the creation of the Toll House chocolate chip cookie recipe, which was later published in a cookbook. Since then, the chocolate chip cookie has become synonymous with comfort, nostalgia, and the joy of baking.

Decadent Oreo Fudge Squares

Discover the ultimate guide to homemade chocolate chip cookies, a delightful treat cherished since the 1930s. Learn about the essential ingredients, from all-purpose flour to rich chocolate, and understand how each element impacts flavor and texture. This guide provides a detailed step-by-step recipe, tips for selecting the right tools, and baking techniques to ensure your cookies are perfect every time. Dive into the joy of baking and create delicious memories with your own batch of cookies!
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Ingredients
  

1 cup Oreo cookie crumbs (about 15 cookies)

1/2 cup unsalted butter, melted

1 cup semi-sweet chocolate chips

1 can (14 oz) sweetened condensed milk

1/2 teaspoon vanilla extract

1/4 teaspoon salt

10 Oreo cookies, roughly chopped (for topping)

Optional: 1/4 cup white chocolate chips (for drizzling, if desired)

Instructions
 

Prepare the Base: In a medium bowl, combine the Oreo cookie crumbs and melted butter. Mix until the crumbs are fully coated and resemble wet sand. Press this mixture evenly into the bottom of an 8x8 inch baking pan lined with parchment paper. Set aside.

    Make the Fudge Mixture: In a medium saucepan over low heat, combine the semi-sweet chocolate chips, sweetened condensed milk, vanilla extract, and salt. Stir constantly until the chocolate chips are melted and the mixture is smooth and well combined.

      Add Chopped Oreos: Remove the fudge mixture from the heat and fold in the roughly chopped Oreo cookies until evenly distributed.

        Combine Layers: Pour the fudge mixture over the prepared Oreo crust. Spread it evenly with a spatula.

          Chill: Refrigerate the fudge squares for at least 2 hours or until set.

            Optional Drizzle: If you’d like, melt the white chocolate chips in a microwave-safe bowl in 15-second intervals, stirring in between until smooth. Drizzle over the top of the fudge for an extra touch of elegance.

              Cut and Serve: Once set, carefully lift the fudge from the baking pan using the parchment paper. Cut into squares and serve chilled or at room temperature.

                Prep Time, Total Time, Servings: 20 minutes | 2 hours 20 minutes | 16 squares