If you live in London you’re bound to be aware of Ben’s Cookies which serve the best cookies in London. If you’re a fan of soft, crumbly, barely cooked, just out-of-the-oven cookies with big chunks of melted chocolate on the inside, then you’re bound to love this recipe.
I found this recipe online here and adjusted it slightly.
- 200g Unsalted Butter, softened
- 300g Caster Sugar
- 275g Self Raising flour
- 1 large egg
- A few drops of milk.
- Large chunks of chocolate of your choice (I used dairy milk)
- Optional – If you want your cookies extra chocolate-y you can add 75g of cocoa powder to your mixture.
- Pre-heat oven to 220°C or 200°C for fan assisted ovens.
- Whisk the caster sugar and softened butter together in a mixing bowl until creamy using either an electric whisk or wooden spoon.
- Add the egg and continue whisking. Your mixture start to look light and fluffy.
- Add the self-raising flour bit by bit and continue whisking. The mixture may look a little dry so add in a few drops of milk. Once you have a slightly sticky texture you can add your chunks of chocolate. Go crazy! I definitely didn’t add enough chocolate and ended up adding more towards the mix after the first batch.
- Roll your dough into small balls and add to a baking try lined with baking paper. I would suggest not making them too big as they will expand in the oven so a little goes a long way.
- Place in your pre-heated oven for 10 minutes only. They may come out looking a little soft but will set after leaving them aside for 30 minutes (no touching!).
Once you’ve cooked your first batch of cookies and enjoyed them, you can start experimenting with all sorts of different shop bought chocolate. I loved this idea on The Bearded Bakery, adding ‘Reece’s Chocolate Peanut Butter’ cups and did this to some of the cookies. They tasted amazing!