From New York to London to Oxford and beyond, these copycat Ben’s Cookies will go a long way towards helping you make these world famous cookies at home.
I first learned about Ben’s Cookies when I lived in London, and I’ve since introduced them to countless friends and family members who visit.
They’re super big, soft baked, and famous for using chunks, not chips!
In this copycat Ben’s Cookies recipe, I’ve taken inspiration from other copycat Ben’s Cookies recipes like this one and turned it into my own double chocolate chunk cookie recipe.
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To whip up your own Ben’s Cookies, you’ll need:
- plain flour
- self-rising flour
- cocoa powder
- light brown sugar
- granulated sugar
- vanilla extract
- milk or dark chocolate, your preference
Must-Have Baking Tools (seriously)
- Silicone baking mats – I use this brand and my cookies slide right off without burning!
- a cookie scoop – get this one. It makes the perfect rounded cookies every time!
- silicone spatula – try this set. It’s the best way to get the most out of your dough and batters
- rolling pin guides – I use this one. Genius way to roll your dough out evenly!
How to Make Copycat Ben’s Cookies
To make these cookies, you’re going to first preheat the oven to 400F (180C).
Mix the plain flour, self-rising flour, cocoa powder and salt together in one big bowl.
Melt the butter in the microwave until it’s fully liquid.
Pour the brown sugar and regular sugar into the butter and fully mix.
Add the vanilla and egg + egg yolk to the mix.
Combine the dry and wet ingredients, and mix thoroughly.
Roll the dough, about two tablespoons worth, in your hands to make a sphere and then smash down with your palm onto the baking tray.
I ended up with cookies that were about 1/2 inch thick, pre-cooking.
The cookies will not naturally spread and sink down as much as other cookie recipes, so this step is vital to end up with a flat cookie.
Bake for about 10 minutes.
Tips for Adding in the Chunks
Notice how I didn’t mention the chocolate chunks yet?
I like to add the chocolate chunks in after the cookie has baked, so you get more of that classic Ben’s Cookies feelings with the chunks on tops.
This also prevents them from melting too much and spreading everywhere.
Shove a few chocolate chunks into the cookies as soon as you take them out of the oven.
Can I Use Chocolate Chips?
You can use chocolate chips if that’s your thing, but then they won’t be copycat Ben’s Cookies because Ben’s Cookies are known for their chunks!
How to Make Milk Chocolate Chunk Cookies
If you want to make their milk chocolate chunk cookies, leave out the cocoa powder and add the amount of cocoa powder you’re not using as more plain flour.
- 1 cup plain flour (150 grams)
- 1/2 cup + 1/3 cup self-rising flour (200 grams)
- 1/3 cup cocoa powder (50 grams)
- 3/4 cup unsalted butter (170 grams)
- 1 cup light brown sugar, packed (200 grams)
- 1/2 cup granulated sugar (100 grams)
- 1 teaspoon vanilla extract
- 1 egg + 1 egg yolk
- 100 grams milk or dark chocolate (1 standard bar size)
- Preheat the oven to 400F (180C)
- Mix the plain flour, self-rising flour, salt, and cocoa powder in one bowl
- Melt all of the butter until just liquid
- Pour the brown sugar and regular sugar into the butter and mix
- Add the vanilla extract and egg + egg yolk to the wet mixture
- Combine the wet and dry ingredients fully
- Bake for 10 minutes
- As soon as you take the cookies out of the oven, add a few chocolate chunks, pressed into the top of each cookie
- Let cool on the baking tray for about 5 minutes and then transfer to a wire cooling rack
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Amount Per Serving: Calories: 335Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 75mgSodium: 70mgCarbohydrates: 44gFiber: 1gSugar: 29gProtein: 4g