Sometimes, when I'm bored and feel like a sweet treat, I bake something. Today it's cookies.
I love Ben's Cookies because of the oozing chocolate that comes in great lumps and the just cooked texture they have. I also like my cookies to be slightly 'cakey' because of the airiness about them and the chew rather than crunch.
There are a ton of variations for these cookies so please see the end of the recipe for some inspiration.
Makes 24-30 (or maybe more!) depending on the size of your cookies
You will need
✫ 225g butter, (softened)
✫ 350g soft brown sugar
✫ 2 eggs
✫ ¼ tsp vanilla extract (optional)
✫ 400g plain flour
✫ 1½ tsp baking powder
✫ 300g chocolate, roughly chopped (see variations)
4 baking trays lined with greaseproof paper
Preheat the oven to 170°C. Cream together the butter and sugar in a freestanding mixer or with a handheld electric whisk until light and fluffy. Add the eggs one at a time ensuring all of the mixture is scraped from the sides after each addition. On a slow speed, add the vanilla extract.
In a separate bowl, combine the flour and baking powder to make sure you don't have little pockets of baking powder and each cookie rises around the same amount. Add the flour mixture to the main bowl and stir until well incorporated and you have a smooth dough. Finally, add your chocolate and stir until evenly dispersed.
On the baking tray, arrange around 8 equal amounts of cookie dough. I like to use a trigger ice cream scoop so they're all the same size. Push down on the dough with the palm of your (clean) hand with very little pressure so they're not so dome-shaped.
Put in the oven for around 10-15 minutes until golden brown around the edges. Just like brownies, they will seem to need a bit more time but they just need to set.
Leave to cool slightly before scooping them off and having the time of your life.
Variations
Chopped nuts; smarties; chocolate buttons; dried cranberries/sultanas; glacé cherries; anything your heart desires
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