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1
First, prepare the fudge topping: In a double boiler, heat the 1/4 cup of butter, condensed milk, and chocolate chips until the chips are 80 percent melted, stirring frequently. Remove from the heat and continue stirring until the chips are completely melted. Spread the fudge mixture into an 8 x 8 pan to cool it and let it set up a bit.
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2
Preheat the oven to 375u00b0F.
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In a large bowl, combine the cake flour, baking powder, and salt. Set aside.
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4
In another large bowl, or the bowl of a stand mixer, beat the butter until softened. Add the sugar and beat until very light and fluffy. Add the vanilla and the egg and beat well.
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5
Carefully add half of the flour mixture to the butter mixture and stir a few times to start incorporating. Add the milk and stir again, a few times, to start incorporating. Add the rest of the flour mixture and continue stirring until the batter is well combined.
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6
Using a cookie scoop or 1/8 cup, mound the scoops of batter 2 inches apart on a cookie sheet. Bake 10 minutes, just until the edges begin to brown. Remove from the oven and transfer the cookies to a wire rack. Cool the cookies completely.
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7
To assemble the cookies: Once the vanilla cookies are cooled completely and the fudge is 80% cooled (do not cool the fudge all the way, as you need it to be malleable), the cookies are ready to be assembled. Turn the vanilla cookies upside down and spread a hearty mound of fudge (a scant 2 tablespoons) on the underside of the cookies. They don't have to be perfect, just make sure you get fudge all the way to the edges of the cookie. Once the cookie is covered with the topping, let it rest on a wire rack. Allow the fudge to set 30 minutes before serving.
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8
(Sponge cookie base adapted from Cook's Illustrated.)
