Double Chocolate Chip Cookies- Ben's Cookies

I bought the kitchen scale I talked about in my other post.  The Oxo scale (affiliate link) was right there in the store, I couldn't pass it up!  It's simple to use, and even has a pull-out screen so if you're using a big bowl or plate you can still read the display, yay!
So you know what that means...  Oxford cookie recipe testing!
Yes, I said testing- I could only find two recipes online for Ben's Cookies.  One for double chocolate chip cookies, and one for regular chocolate chip cookies.  They were the exact same, except one added cocoa powder to the regular chocolate chip cookie recipe.  And I mean exact same.  I would have thought adding 2/3 cup of cocoa powder to something would need more butter, egg, something to keep it from being way dryer than the regular chocolate chip cookies.  So I added the cocoa powder last and figured out a way to get both recipes to work- adding more butter and some milk to the double chocolate cookies.  So despite only making one of the cookies, I'll give you two recipes below!

Also, PS- Some of these pictures are from my original attempt at the cookies, but I think mostly they depict things accurately!  (For instance- the first attempt involved me chopping up 8oz of chocolate, the second attempt just used chocolate chips.)
Double Chocolate Chip Cookies:
1 1/2 cup (300g) sugar
16 tablespoons butter (2 sticks, 225g) softened butter
1 egg
2 cup (250g) self-rising flour
2/3 cup (75g) cocoa powder
2 tablespoons milk
8 oz. chopped semi-sweet chocolate (or chips)
24 squares of your choice of filling- dark chocolate, hazelnut, and caramel were all used here

Chocolate Chip Cookies:
1 1/2 cup (300g) sugar
15 tablespoons (200g) softened butter
1 egg
2 1/4 cup (275g) self-rising flour
8 oz. chopped semi-sweet chocolate (or chips)
24 squares of your choice of filling- dark chocolate, hazelnut, and caramel were all used here

The directions are mostly the same though for both cookies! Except for all that bonus chocolate you're getting in the double chocolate chip version.  Mmmmm
First of all, do you keep self-rising flour in your pantry?  Good for you!  If you don't, it's still super easy to make on your own!  For every cup of flour you use, add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.  So for this recipe, you are adding 1 teaspoon salt, and 3 teaspoons baking powder.  If you want to add a pinch more for that weird extra 1/4 cup of flour, you can do that as well.  Oh, and I suggest using slightly less than 2 1/4 cup flour, to make up for the 4 teaspoons you're adding of the salt and baking powder.  Did that make sense?  Hmm
Preheat your oven to 350 degrees F.  Add your softened butter and sugar to a mixing bowl.  Cream together until light yellow in color and fluffy- I did this in my stand mixer on level 4 for at least 5 minutes.
Scrape down the sides of the bowl and add the egg.  Mix again until fully incorporated.

Add your flour slowly and mix until incorporated.  If you're making the regular chocolate chip cookies, skip the next step!

Add your cocoa powder and milk and mix until both are uniformly mixed into the dough.
Add the chopped chocolate or chocolate chips and pulse the mixer or mix by hand until they're evenly distributed.
I used my large cookie scoop (about 2 tablespoons) to measure out the dough- drop balls of dough on a lined baking sheet.  I did 6 per sheet.  Nibble the dough because how can you resist?!
Break the dough in half and place a square of chocolate or caramel in the middle.  Re-form your cookie around the filling.  Alternatively, you could flatten the dough and curl it around the filling to then re-form the cookie, whichever you find easier!
But now you should get creative!  I happened to use dark chocolate (as shown above), hazelnut, and caramel (both shown below!).
Bake the cookies for 12-15 minutes (mine were done around 13 minutes each time) until done to your liking!
Because the centers have a filling, you should let these cookies cool for at least 10 minutes before attempting to eat them, otherwise they'll just fall apart and also burn your mouth, lol.
But once they have cooled a bit...  Man oh man.
Dark chocolate was more traditional to Ben's Cookies- they use huge chunks of chocolate and omg it's heaven.
Caramel ended up being amazing!  I placed halves of caramels inside the dough and the sweet gooey center was so glorious.
And hazelnut was a wildcard.  I didn't realize there were hazelnut bits in the chocolate when I opened the bar, but I went with it.  I liked the flavors!  But I'll understand nuts in cookies aren't for everyone.
Do you have another idea for what to stuff these cookies with?  Peppermint Patties?  Toffee?  Reese's?  There are so many options!  I'll need to make all of those filling options... for research purposes of course!


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