The title has a story. One upon a time, not so long ago, I accidentally ran into a small store named Ben’s cookies and I fell in love. Every friend I have is obsessed with this cookie so I gave myself the task to go on a mission of recreating the cookies at home.
A lot of time spent on google gave me an idea (special thanks to marmaladeandme ) but no to be dishonest, I’m still looking for the perfect ingredient ratio and am trying put different types of sugar. The point of the real Ben’s cookie is the perfect texture, slightly tender but not too soft and it doesn’t crumble. My favorite ones are white chocolate and macadamia but in this round I made triple chocolate and white chocolate with sour cherries.
Ingredients for 12 cookies:
- 400 g regular wheat flour
- 1 package of baking powder
- 100 g caster sugar
- 200 g muscovado sugar
- 2 eggs
- 150 g butter
- vanilla extract
- sour cherries
- dark, milk and white chocolate
- Melt the butter on a low heat.
- Meanwhile in a bowl mix the flour, 1/2 tea spoon of salt and baking powder.
- Add the muscovado and caster sugar to melted butter and mix well together. Add 1 whole egg and 1 yolk and mix again (careful, if the butter’s too hot the egg will coagulate).
- Add the batter to the flour and mix together until you have a thick, caramel like mixture. Divide into 12 pieces.
- Roll each piece into a bowl and fill with chocolate chunks and/or cherries.
- Place on a lightly greased tray and slightly press down.
- Bake in the preheated oven on 200 Celsius degrees for 10 minutes. The middle of the cookie should seem very soft. Leave to cool.
That’s all for now. I baked this batch for 8 minutes and they were too soft, so 10 minutes is a much better option. Also, the cookies are huge so maybe spread the dough on 2 trays so they can spread evenly.