- 300 g self-raising flour
- 100 g plain flour
- ½ teaspoon salt
- 100 g stem ginger in syrup (drained and cut into chunky pieces)
Wet Ingredients
- 170 unsalted butter (plus a little extra for greasing), cubed
- 200 g dark brown soft sugar
- `100 g caster sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 100 g dark chocolate (around 60% cocoa solids), roughly chopped
Required Kitchen Tools
When it comes to baking Bens Cookies at home, having the right tools can make your baking session smooth and stress-free. Here’s what I use every time I bake a batch:
- Large Mixing Bowl – Perfect for combining dry and wet ingredients.
- Electric Hand Mixer or Stand Mixer – Saves time and gives a smooth, lump-free dough.
- Measuring Cups & Digital Kitchen Scale – Accuracy is key for consistent cookie texture.
- Baking Trays – Line them with parchment paper or lightly grease for easy cookie removal.
- Cooling Rack – Essential for keeping cookies from going soggy after baking.
- Wooden Spoon or Silicone Spatula – For mixing in those chocolate chunks and ginger pieces.
- With these tools ready, you’ll feel like a pro baker in no time!
