Have you ever tasted a Ben’s Cookie? If you’re lucky enough to live near one of their stores in locations like London, Dubai, or Singapore, you probably know exactly what I’m talking about. For those who haven’t yet experienced these treats, Ben’s Cookies are legendary. We’re talking big, chunky cookies, loaded with generous pieces of chocolate rather than tiny chips, and boasting a signature gooey center that blurs the line between cookie and cake. Fresh from the oven, they are simply divine. My personal weakness is the ginger and dark chocolate, but honestly, I’m easily swayed by their white chocolate chunk or classic milk chocolate options too. Just give me the whole box!
Beyond the taste, Ben’s Cookies also nail their branding. The striking red background, the slightly edgy black lettering, and the charming Quentin Blake illustration of Ben himself – it all adds to the allure. However, the reality is, these cookies can be pricey, and for many of us, a Ben’s Cookies store isn’t just around the corner. That’s why the dream of recreating that Ben’s Cookies magic at home became my mission.
Like any dedicated foodie, my first stop was the internet. A quick search reveals a plethora of recipes claiming to be authentic Ben’s Cookies dupes. I embarked on a baking adventure, trying recipe after recipe. While all were… edible cookies, none truly captured the essence of the real deal. My first attempt was a flat-out disaster, spreading into a giant, paper-thin cookie that my kids jokingly suggested rebranding as “Ben’s Enormous Pancakes.” Subsequent attempts were better, but still missed the mark. Then, I had a breakthrough. Discovering that Helge Rubinstein, the founder of Ben’s Cookies in 1984, was also a renowned chocolate cookbook author, I knew I was onto something.
This revelation sparked a new phase of experimentation. It was a journey of small victories and minor setbacks, tweaking ingredients and methods until, finally… Eureka! I cracked it. I developed a homemade Ben’s cookie recipe that comes incredibly close to the authentic taste and texture, all without resorting to any industrial espionage! And the best part? It’s surprisingly easy to make. The payoff in flavor and satisfaction far outweighs the minimal effort involved.
Getting as close as possible to the genuine Ben’s Cookie experience, without needing insider secrets.
Naturally, my focus flavor was ginger and dark chocolate, my personal favorite. I plan to explore other Ben’s Cookies flavors in time, but for now, let’s celebrate this triumph: big, chunky, gooey, rich, and utterly delicious cookies, made right in your own kitchen. I guarantee you’ll be hooked.
Ben’s Cookies Recipe: Ginger & Dark Chocolate
This recipe focuses on my beloved Ginger and Dark Chocolate Ben’s Cookies. For more cookie inspiration, be sure to check out my free downloadable e-book featuring 15 delicious cookie recipes!
Recipe Details:
- Author: Rachel Page
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Total Time: 27 minutes
- Yield: 12 cookies
- Category: Cookies
- Method: Oven Baked
- Cuisine: British
Ingredients:
- 300g (10oz) self-raising flour
- 100g (4oz) plain flour
- ½ teaspoon salt
- 100g (4oz) stem ginger in syrup, drained and cut into chunky pieces
- 170g (6oz) unsalted butter, cut into small cubes, plus extra for greasing
- 200g (7oz) dark brown soft sugar
- 100g (4oz) caster sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 100g (4oz) dark chocolate (60% cocoa solids recommended), cut into large chunks
Instructions:
- Preheat & Prep: Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Lightly grease two large baking trays.
- Combine Dry Ingredients: In a large mixing bowl, weigh and combine both types of flour. Mix thoroughly and then stir in the salt and the prepared stem ginger pieces.
- Melt Butter: Place the cubed butter in a large microwave-safe bowl. Melt in the microwave until fully liquid with no solid pieces remaining. (Covering the bowl with a lid helps prevent splattering.) Alternatively, melt the butter gently in a saucepan on the stovetop and then transfer to a bowl.
- Incorporate Sugars & Vanilla: Add the dark brown soft sugar and caster sugar to the melted butter, followed by the vanilla extract. Mix everything together thoroughly using an electric hand whisk for best results.
- Add Eggs: Crack the eggs into a cup. Ensure the melted butter mixture has cooled slightly to avoid cooking the eggs (test by dipping a finger in – it should be warm, not hot). Beat the eggs into the butter and sugar mixture until well combined.
- Combine Wet & Dry: Pour the wet butter mixture into the bowl of dry ingredients. Stir well until everything is just combined and you have a fairly stiff dough.
- Add Chocolate: To incorporate the chocolate chunks, divide the dough into 12 equal pieces. Distribute the chocolate chunks evenly among the pieces, pressing them into the dough. (Each dough piece should weigh approximately 90g before adding chocolate.)
- Shape & Arrange: Roll each dough piece into a ball and place them onto the prepared baking trays, ensuring plenty of space between each cookie to allow for spreading. Slightly flatten each ball with the palm of your hand. Add any remaining chocolate chunks to the tops of the flattened cookies.
- Bake: Bake in the preheated oven for 6-7 minutes, or until the cookies are just starting to turn golden brown around the edges. The centers should still feel very soft – they will firm up as they cool.
- Cool & Enjoy: Let the cookies cool on the baking trays for a few minutes before transferring them to a wire cooling rack to cool completely. Ben’s Cookies are best enjoyed fresh on the same day but will keep in an airtight container for up to 3 days (if they last that long!).
Recipe Notes:
- This recipe was updated in January 2021 with minor improvements including flour ratios, using 2 whole eggs instead of an egg and yolk, and clearer instructions. Enjoy the enhanced version!
Keywords: Ben’s Cookies, gooey cookies, chunky cookies, ginger dark chocolate cookies, homemade cookies, cookie recipe
