You may or may not be aware of a little chain called
Ben’s Cookies
.
They sell mind blowing biscuits. Bigger than the size of your palm, they’re crunchy on the outside and deliciously goo-ey in the middle.
Unfortunately, there are only a few dotted around the world, and even more distressingly, they’re not open around the clock.
I have come up with a solution.
Through a fairly long, cookie-doughey process of trial and error, I have worked out the Ben’s Cookies recipe… more or less.
They’re big and crumbly and gooey in the middle and you can whip up a batch in just 15mins.
You will need:
250g plain flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
170g unsalted butter, melted
200g dark brown soft sugar
100g caster sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 bars good quality chocolate
Preheat the oven to 170
째C
 / 340
째F
. Grease baking trays or line with parchment.
Sift together the flour, bicarb and salt and leave to one side.
In a bowl (or magimix if you’re lazy, like me), cream together the melted butter, brown sugar and caster sugar.Â
Beat in the vanilla, egg and extra egg yolk until light and creamy.
Add your flour mix and blend until fully mixed.
Take your chosen chocolate and cut into rough chunks.Â
Poor these into your mixture and stir in, by hand.Â
Take a lump of cookie dough, about 2 tablespoons worth and roll it into a ball in your hand.
Pop it on the baking tray and space well, because they will relax and spread out (as will you, when you eat them later).
Bake for 10-15 minutes, or until the edges are lightly toasted.
Leave them to cool.
Serve with ice cold milk, and loosen that belt.
.
