Chocolate Chip Cookie Dough Fudge

Note: The fudge can be made ahead and stored, covered, in the refrigerator for up to a week. Awesome!

Ingredients

    For Cookie Dough:
    1/3 cup (5 1/3 tablespoons) butter, softened to room temperature
    1/4 cup granulated sugar
    1/4 cup packed light brown sugar
    1/2 teaspoon vanilla extract
    1/8 teaspoon salt
    2 tablespoons half-and-half, cream or milk
    1/2 cup all-purpose flour
    1/2 cup mini semi-sweet chocolate chips
 
  For Fudge:

    1/3 cup light brown sugar
    1/3 cup (5 1/3 tablespoons) butter
    pinch of salt
    1/3 cup half-and-half, milk or cream
    4-5 cups powdered sugar
    1 teaspoon vanilla extract
    1/4 cup mini semi-sweet chocolate chips (for topping the fudge)

Directions
Line an 8×8-inch or 9X9-inch square baking pan with aluminum foil and set aside
 For the cookie dough, in a medium bowl (or in the bowl of a stand mixer) combine the butter and sugars    and beat with a handheld mixer (or again, use a stand mixer) on medium speed until light and fluffy. Mix in the vanilla, salt, and half-and-half. Add the flour and mix until just combined. Do not over mix. Fold in 1/2 cup of the chocolate chips. Set aside.
    For the fudge base, combine the brown sugar, butter, salt, and half-and-half in a medium saucepan. Stir over medium-low heat until the butter is melted and the brown sugar is dissolved. The mixture should be smooth and combined. Remove from the heat and stir in the vanilla. Gradually stir in the powdered sugar, 1 cup at a time, until the mixture is smooth and thick (I used close to the 5 cup amount). The mixture should be very thick. Let this mixture cool completely before proceeding!
    Add the cookie dough to the fudge base and stir to combine. Spread the fudge into the prepared baking pan and press into an even layer. Sprinkle the remaining 1/4 chocolate chips on top of the fudge and lightly press them into the batter. Chill until set, about 3-4 hours, before cutting into pieces. The fudge can be made-ahead and stored, covered, in the refrigerator for up to a week

Nepali Momo

Dough for wrappers

• 4 cups all-purpose flour
• 1 tablespoon oil
• water, as required
• 1 pinch salt

Filling

• 2 lbs lean ground meat (Lamb or chicken)
• 1 cup red onion, finely chopped
• 1/2 cup green onion, finely chopped
• 1 cup ripe tomato, finely chopped
• 3 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/4 teaspoon nutmeg, freshly grated
• 1/2 teaspoon turmeric
• 1 tablespoon curry powder, or mono masala if available
• 3 fresh red chilies, minced (or to taste)
• 3 tablespoons cooking oil
• salt and pepper

Directions:

• Dough: In a large bowl combine flour, oil, salt and water.
• Mix well, knead until the dough becomes homogeneous in texture, about 8-10 minute.
• Cover and let stand for at least 30 minute.
• Knead well again before making wrappers.
• Filling: In a large bowl combine all filling ingredients.
• Mix well, adjust for seasoning with salt and pepper.
• Cover and refrigerate for at least an hour to allow all ingredients to impart their unique flavors.
• This also improves the consistency of the filling.
• Assembly:
• Give the dough a final knead.
• Prepare 1-in. dough balls.
• Take a ball, roll between your palms to spherical shape.
• Dust working board with dry flour.
• On the board gently flatten the ball with your palm to about 2-in circle.
• Make a few semi-flattened circles, cover with a bowl.
• Use a rolling pin to roll out each flattened circle into a wrapper.
• Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time.
• Continue until the wrapper attains 3-in diameter circular shape.
• Repeat with the remaining semi-flattened dough circles.
• Cover with bowl to prevent from drying.
• For packing hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleats.
• Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.
• This holds the key to good tasting, juicy dumplings.
• Heat up a steamer, oil the steamer rack well.
• This is critical because it will prevent dumplings from sticking.
• Arrange uncooked dumplings in the steamer.
• Close the lid, and allow steaming until the dumplings are cooked through, about 10 minutes.
• Take dumplings off the steamer and serve immediately.
• Alternatively, you can place uncooked dumplings directly in slightly salted boiling water and cook until done, approximately 10 minutes. Be careful not to over boil the dumplings.
• You may also slightly saute cooked dumplings in butter before serving.

For well executed Mono's, it is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming.