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.

Scoop the fudge with a tablespoon measure onto a baking sheet lined with parchment paper. Form ~30-35 g balls and place into the freezer. This recipe makes extra fudge; you need only 6 balls for the cookies.

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.

Stir in the dry ingredients and use a spatula to combine with the butter mix. Stop mixing once everything comes together.

Place the cookie dough into the freezer for 10 minutes.

Preheat the oven to 375°F (conventional).

Once the dough is chilled and easier to handle, divide into 6 equal parts, about 75 g each.

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.

Place the 6 cookie balls on lined baking sheets, leaving ample space between them to spread.

Bake at 375°F 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.

Let the cookies cool down for 15 minutes, then serve and enjoy!