# Components:
→ Cookie Dough
01 - 1/2 cup unsalted butter, softened
02 - 1/2 cup packed brown sugar
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 heat-treated all-purpose flour
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
# Directions:
01 - Combine chopped semisweet chocolate and heavy cream in a microwave-safe bowl. Microwave in 20-second increments, stirring after each interval, until fully melted and smooth. Let mixture cool, then cut or break into small chunks.
02 - Beat softened butter with packed brown sugar and granulated sugar in a large mixing bowl until mixture is light and creamy.
03 - Add root beer syrup and vanilla extract to the creamed mixture and blend until evenly combined.
04 - Gradually add heat-treated all-purpose flour and salt, stirring gently until just incorporated.
05 - Pour in milk and mix until dough is smooth and cohesive.
06 - Gently fold cooled fudge chunks into the dough until evenly distributed.
07 - Scoop the dough into tablespoon-sized portions and roll each between your hands to form balls.
08 - Roll dough balls in mini chocolate chips or crushed pretzels if desired for additional texture.
09 - Place balls on a tray and refrigerate for at least 30 minutes before serving.
