Since moving back north I've been craving the fruits of my regular trips to Ben's Cookies (one of the things that I really do miss about the south), and so I recently sought to create a dupe of my favourite Ben's Cookies offering - the triple chocolate cookie. Any recipe prefixed by 'triple chocolate' is auto-calling my name, and Ben's makes the best triple chocolate cookies you will ever eat. They're not cheap but if you're ever in Oxford/London/Brighton, pay a visit, you won't regret it. For those of you who don't have the luxury of a Ben's Cookies kiosk to hand, I present to you the closest dupe I've found so far. Not quite spot on, they're less doughy, and a bit richer but pretty darn close. These cookies are deliciously soft and chewy but crispy on the outside, best served warm and accompanied by a glass of cold milk.
- 200g plain chocolate
- 50g butter
- 397g condensed milk
- 225g self-raising flour
- 65g milk chocolate buttons
- 65g white chocolate buttons
- 65g dark chocolate buttons
Makes approx. 25 cookies.
- Line three baking trays with greaseproof paper.
- Break up the chocolate and melt gently with the butter in a bowl set over a pan of simmering water, stirring occasionally.
- Stir in the condensed milk then remove from the heat and leave to cool.
- Mixi in the flour and about two-thirds of the chocolate buttons, then chill the mixture until cool enough to handle.
- Pre-heat the oven to 180C/Fan 160C.
- Place tablespoons of the mixture spaced well apart on the prepared baking trays.
- Use the remaining chocolate buttons to decorate the tops of the cookies.
- Bake for 10-15 minutes - don't overcook as they will be very hard!
I hope you enjoy making this recipe as much as I have - it's so easy to make, and the ingredients list is relatively simple - no eggs! Let me know what you think if you try it! To stay updated on future posts you can follow me on Twitter, Instagram, Facebook, and Bloglovin - and don't forget to enter my latest giveaway!