We love Ben’s Cookies. They’re rich and chocolatey and gooey and delicious and nigh on impossible to recreate at home. For weeks we’ve been trying different cookie recipes, and almost breaking our colleagues teeth on some disastrous peanut butter biscuits, we think we’ve cracked it.
So, it’s with great delight (and after much trial and error…) that we can finally share with you our perfected recipe for mouth watering melt-in-the-middle gooey chocolate cookies...
We stuffed ours with Mars bars, chunks of white chocolate, and peanut butter slathered dark chocolate chunks, but the possibilities are endless. We’re thinking Snickers for next time, maybe even a Milky Way, or ultimately, a square of Galaxy Caramel.
Here’s the recipe… It'll make 10 big cookies.
- 200g butter or marg
- 300g caster sugar
- 1 egg
- 300g plain flour
- Tsp baking powder
- 100g cocoa powder
- A splash of milk
- A big bar of Green and Blacks 70% cocoa chocolate
- The melt for the middle – Mars bar, white choc, peanut butter etc
Start by melting the butter in the microwave. This makes it easier to blend if you’re not using a mixer.
Add the caster sugar, and cream together. Whisk the egg and add it to the mixture.
Mix together the flour, baking powder and cocoa powder and fold it into the wet mixture a bit at a time using a wooden spoon.
It’ll start to stiffen up. At this point you might want to add a little milk if the mixture is looking too powdery. You want it to be stiff enough to hold it’s shape when you roll it into a ball, but still a little bit sticky.
Roughly chop up your dark chocolate and use your hands to fold it into the mixture.
Cut up your Mars bar into chunks, or break your white chocolate into squares. If you’re using peanut butter for the centre, dip a square of dark chocolate into a jar of crunchy peanut butter.
Pull off a handful of dough and mould it into a ball with your hands. Press the melt-in-the-middle centre into the ball. You might need to pop another bit of dough on top. The middle needs to be completely covered.
Place the balls on a greased baking tray and pop them on to the middle shelf of the oven for around 10 minutes. They should still be a little wobbly when you remove them from the oven. They’ll harden over the next 20 minutes (if you can keep your hands off them long enough!)
Best eaten warm, with a cup of tea, on a Saturday night in front of the TV.