A couple of good friends set me a challenge the other day. After breathing a rather mighty sigh of relief that the challenge had nothing to do with running a marathon (Gagh!) or lying in a bath of cold baked beans (Urgh!) or giving up cake for a month (What?!), it turned out the challenge was to see if it was possible to replicate the Ben's Cookies Cookie recipe.
Ben's Cookies have several stores in and around London and Oxford and make rather heavenly soft cookies with delicious, melting chunks of chocolate dotted throughout. But my friends live rather a distance away. And until Ben's Cookies develop mail order a home baked version would have to do.
After a little trial and error in the kitchen, watching marvellously decadent videos such as this Luke Evans one (WARNING: do not watch if hungry) and perusing articles entitled 'The Science Behind the Perfect Cookie' this is my version of the Ben's Cookies Double Chocolate Chip Cookie:
100g unsalted butter
75g golden caster sugar
75g soft brown sugar
1 medium egg
125g plain flour
50g cocoa powder
1.5 tsp baking powder
100g dark chocolate, chopped into small and large chunks
1. Preheat the oven to 200C/180C fan/Gas Mark 6. Grease and line two baking sheets
2. Cream together the butter and sugars until light and fluffy. Add the egg and beat until combined.
3. Fold in the flour, cocoa powder and baking powder. Add a little milk if needed if the mixture appears dry
4. Stir in the smaller chocolate chunks. Form the mixture into 10-12 small balls and place, well separated, on the baking sheets. Insert the larger chocolate chunks into the centre of each cookie, which will give a lovely gooey centre when baked
5. Bake for ten minutes and allow to cool completely on the trays once removed from the oven
- These were really, really, really good. Like, really good. My husband made my promise not to give any away.
- A variety of chocolates, nuts and dried fruit can be added to create a lovely twist. Cranberry and Macadamia anyone? Peanut Butter maybe? A Spring like Lemon?