Chocolate Fudge:

1. Place the chocolate and sweetened condensed milk in a nonstick pan, and stir over low heat until the chocolate melts and a shiny mixture forms. Add the butter and stir until combined. Turn off the heat
2. Scoop the fudge with a tablespoon measure onto a baking sheet lined with parchment paper. It should form ~30-35g balls. Place into the freezer
3. This recipe makes extra fudge - you need only 6 balls for the cookies

Cookie dough:

1. Use an electric mixer to whisk the butter and sugars for 2-3 minutes until they form a light and creamy mixture. Add the egg and whisk for 30 seconds
2. Stir in the dry ingredients and use a spatula to combine with the butter mix. Stop mixing once everything comes together
3. Place the cookie dough into the freezer for 10 minutes, or refrigerate for 30 minutes
4. Pre-heat the oven to 375F (conventional)

Assembly:

1. Once the dough is chilled and easier to handle, divide into 6 equal parts, about 75g each
2. Roll each into a ball. Working one piece at a time, flatten the ball in your palm, place a frozen ball of chocolate fudge, and seal with the cookie dough so the fudge is fully encased. Roll into a ball
3. Place the 6 cookie balls on lined baking sheets, leaving ample space between them to spread
4. Bake at 375F for ~12-13 minutes. The cookies should be semi-firm to touch, as they will firm up more once they come out of the oven
5. Let the cookies cool down for 15 minutes, then serve and enjoy!

Video Tutorial: