# What you need:
→ Cookie Dough
01 - 1/2 cup unsalted butter, softened
02 - 1/2 cup brown sugar, packed
03 - 1/4 cup granulated sugar
04 - 1/4 cup root beer syrup or concentrate
05 - 1 teaspoon vanilla extract
06 - 1 1/2 cups all-purpose flour, heat-treated
07 - 1/2 teaspoon salt
08 - 2 tablespoons milk
→ Fudge Chunks
09 - 3 ounces semisweet chocolate, chopped
10 - 1 tablespoon heavy cream
→ Optional Coating
11 - 1/2 cup mini chocolate chips
12 - 1/2 cup crushed pretzels or sprinkles
# Steps to follow:
01 - In a microwave-safe bowl, combine chopped semisweet chocolate and heavy cream. Microwave in 20-second intervals, stirring until the mixture is fully melted and smooth. Allow to cool, then cut into small chunks.
02 - In a large bowl, beat together softened butter, packed brown sugar, and granulated sugar until the mixture is creamy.
03 - Add root beer syrup and vanilla extract to the butter mixture; mix until thoroughly combined.
04 - Gradually add the heat-treated all-purpose flour and salt to the bowl, stirring until the dry ingredients are mostly incorporated.
05 - Pour in the milk and mix until the dough holds together and is smooth.
06 - Gently fold the cooled fudge chunks into the cookie dough until evenly distributed.
07 - Scoop out tablespoon-sized portions of dough and roll each into a ball using your hands.
08 - Roll the dough balls in mini chocolate chips or crushed pretzels for added texture and flavor, if desired.
09 - Refrigerate the cookie dough balls for at least 30 minutes prior to serving for optimal texture.
