I heart Ben’s cookies!!! The White Chocolate Chunk and Triple Chocolate Chunk are to die for…I have to say I crave for them every minute (oh well, a bit exaggerating…), every hour ever since I had my first bite of it. The cookie is as big as my palm and the texture is just what I love about it – cakey and chewy on the inside, crispy on the outside. Not to forget the huge chunks of chocolate in the middle of each cookie. I prefer to microwave it before eating when the chocolate in the middle is half melted – ummm….absolutely divine! Well of course, there’s a price to pay – at least £1 for 1 cookie (depending on the weight).
I have tried various so called ‘Ben’s Chocolate Chip cookies’ and other chocolate chip cookies recipes that I found online but no surprise, they all failed to meet my expectations. Had a go with Alton’s chewy cookie recipe and the texture really does feel like Ben’s! Really yummy when it’s fresh out of the oven and still hot!
Pictures taken from Ben’s cookies website.
Ingredients: 18 cookies
Recipe adapted from Three Chips for Sister Marsha, Alton Brown.
Dry: sifted together
- 2 1/4 cups bread flour
- 1/2 tsp salt
- 1 tsp baking soda
- 230g unsalted butter – melted over low heat
- 1/4 cup caster sugar
- 1 1/4 cups brown sugar
- 1 egg
- 1 egg yolk
- 2 tbs milk
- 1 1/2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup toasted nuts – chopped
- Pour melted butter into the mixer’s work bowl.
- Add both caster and brown sugar, cream on medium speed.
- Slowly add in eggs, milk and vanilla extract and mix until well combined.
- Slowly mix in dry ingredients (1/3 at a time to avoid spillage).
- Stir in chocolate chips and nuts.
- Chill the dough for at least an hour.
- Scoop onto baking sheets ( 6 cookies per sheet).
- Bake at 190 °C for about 14 mins or until edges are golden brown. Rotate the baking sheet half way through for even browning.
- Cool completely before STORING (not eating!).
- Use an ice-cream scoop to scoop out dough. This way you get even distribution of dough and so the cookies will cook more evenly. Leave the dough in a ball shape for baking, the dough will spread.
- My favourite is the traditional ice-cream scoop. The spring action handle pops out scoops easily. Can be used for anything from ice-cream, mash to scooping out cookie dough!
- The original recipe calls for 2 cups of chocolate chips but Jeff likes nuts in his cookies, so I substituted 1 cup of chips for hazelnuts.
- I used 1/2 tsp salt instead of 1 tsp. Salt brings out the sweetness but I don’t like it when I can actually taste the salt in my desserts.
- Take it out of the oven when it’s golden brown on the sides, if the whole cookie is brown, it’s overcooked.
- Remove cookies from baking tray to cool. The cookies will continue to cook if leave to cool on baking tray.
- Recommend heating up the cookies before eating!