These cookies legit have tear inducing properties. It’s true. It’s happened before. Someone had one and cried with happiness. It was then I knew I was on to a winner with these ones. Also, they always get looooads of instagram likes and whatever the instagram people ‘like’ goes, right??
Anyway, so they’re inspired by Ben’s Cookies. Mmm Ben’s Cookies… Ben’s Cookies are from London, they’re dotted around all over the city and no visit is complete without them. The recipe is compiled from a million different cookie recipes and a bit of trial and error. They’re big and thick and chunky and soft. The secret? Under-baking. People always ask how I make cookies soft and chewy and then get confused when I say I bake them for 8-10 minutes. Cookies are not cakes, they don’t have to be firm and springy when you take them out of the oven, they harden up when you take them out so baking them for too long gives you dry and brittle cookies.
So I have to fill you all in. Since moving back to uni and settling in to a semi-nice student house, I’ve been having horrendous oven problems… Everything kept burning and I was really beginning to wonder if I’d just lost my touch. Turns out a quick £4 investment in an oven thermometer saved the day as the oven was 30° higher than the dial said!! Problem solved now, everyone can stop burning their chips. Yay.
Makes about 10-15 cookies
300g golden caster sugar
200g salted butter
1 large egg
70g cocoa powder
280g self raising flour
1/4 tsp salt
200g milk and white chocolate (dark is optional)
Pre-heat your oven to 180° FAN.
Cream the butter and sugar until pale and fluffy. Add the egg, and mix well. Then sift in the cocoa powder and fold in gently. In another bowl, have your flour and salt and ready and sifted and fold it in to the chocolate mixture. If it’s too dry then add a splash of milk. Do not overmix or your cookies will be tough. Chop your milk/dark chocolate into chunks and fold in to the mixture.
Now for the melt in the middle bit. Take a ball of cookie dough and flatten it out in your palm. Take a piece of white chocolate and wrap the cookie dough around the white chocolate piece and roll it into a ball. Add some more chocolate chunks to the top and place on a piece of baking parchment on a baking tray.
Bake for 8-10 mins and do not over-bake! The cookies will be under-baked and gooey when you take them out of the oven. Carefully remove them from the baking parchment and let them harden slightly on a wire rack.
If they last more than a day then 15-20 seconds in the microwave restores them to their gooey glory.
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