Perfectly soft and gooey inside, with lovely crispy exterior. These Milk Chocolate Orange Cookies are full of flavour, easy to make and you'll love them!
The love at first bite happened last November in Bangkok, when I first tried Ben's cookies. There was this line of 6-7 people waiting for freshly baked cookies and I knew I had to join them.
The biggest struggle was how to choose only 4-5 pieces, instead of a whole array displayed, just looking at me, begging me to buy them. But alas, I've made that tough call and these were my second favourite.
First being Mocha (I have a soft spot for coffee desserts), but I still don't know how to make that gorgeous coffee filling, so I chose to replicate these Milk Chocolate Orange Cookies. Y-U-M.
Is this the best cookie recipe EVER?
I really can't say. But, yes. (Office fans, where you at? 😉 )
If you're into big, delicious, gooey in the middle cookies with that crispy exterior, then this is your lucky day. A day where all your cookie dreams come true. Pinky swear.
If you didn't know, Ben's Cookies is a chain of shops in England (as Wikipedia beautifully put) - I found that out AFTER I'd finished eating them, of course.
As a major fan of anything that has any relevance to the UK, my love for these grew even more, naturally. (Promise land! Lol.)
I did a little digging and they are really popular across the country and worldwide. Their cookies are fairly big in size, with a chewy, but also slightly cakey texture - not in a bad way, though. And you get that crunch on the outside when you bite into it.
One of the things I most loved about them is that they use big discs of chocolate, instead of chocolate chips.
But let me walk you through the process of making these Milk Chocolate Orange Cookies.
How to make Milk Chocolate Orange Cookies
Not to brag, but I think my cookies are even *better* than the ones I tried. Okay, it's a little bit braggy. 😉
I've tried to find pictures of their cookie dough on Instagram and YT. Some people actually filmed a little bit of making of process, so that was a good starting point for me, just to see how the dough looks.
To ensure that gooey-ness in the middle, I decided to use brown sugar and melted butter. But not your good ol' plain butter, oh no.
I made brown butter. And you can read a little bit about that deliciousness on my Brown Butter Chocolate Chip Cookie recipe.
For extra chew and texture, I mixed two types of flour: All-purpose flour and Whole Wheat flour. But if you can't get a hold of the whole wheat right now, just use all-purpose.
As for bringing that orange flavour, I zested one BIG orange and added some candied orange peel, just like the original. It's the small, diced orange peel especially made for baking, nothing expensive and fancy.
Last but not least, don't skip refrigerating the dough! It will add so much flavour and the chilled dough will ensure the chewy, gooey inside. You can keep it in the fridge for up to three days.
Tips for making Milk Chocolate Orange Cookies
- The original Ben's cookies are made with almost teardrop shaped chocolate discs. I used Belcolade Belgian chocolate discs, but if you can't find any, just roughly chop come good quality milk chocolate bar. You can also use dark chocolate, have fun!
- You can freeze cookie dough balls and bake them later, just add a couple of minutes more when baking. I suggest freezing the cookie dough balls on a baking tray and then transferring them to a ziplock bag, so you can easily remove just a couple when you get that cookie craving. 🙂
- I suggest baking one cookie as a test batch, to see how long you need to bake them.
- Baking the cookies on a higher temperature makes the outside go crispy really quickly and the cookies spread just enough, leaving the middle soft. That said, it's better to slightly underbake them. 😉
Here are some of my other favorite cookie recipes you might love:
If you make these out-of-this-world DELICIOUS Milk Chocolate Orange cookies, let me know by tagging me on Instagram @anasbakingchronicles or tell me all about it in the comments section down below. Seeing my recipes come to life in your kitchens, always makes me incredibly happy! If you have any questions, don’t hesitate to ask. Happy baking!
milk chocolate orange cookies (copycat Ben's cookies)
- 300 g all-purpose flour
- 100 g whole wheat flour
- 325 g light soft brown sugar
- 200 g unsalted butter
- 2 large eggs (room temperature)
- 1 + ¾ teaspoon baking powder
- ¾ teaspoon fine sea salt
- 1 teaspoon vanilla extract
- zest of one large orange
- 75 g candied orange (diced, for baking purposes)
- 250 g milk chocolate disks (I used Belcolade brand)
- Place sliced butter into a light-coloured pan or skillet. Melt over medium-high heat, stirring continuously, until becomes foamy, then turns clear and starts showing brown specks. You'll also notice nutty aroma. It's done after approx. 5 min, at medium brown stage. Transfer it to a large bowl and allow to cool.
- In a separate bowl sift both flours and mix in baking powder and salt using a whisk.
- Once the butter has cooled a little bit, add sugar and orange zest to it and mix it with a whisk for a minute, just to combine. Then add eggs, one at the time, with vanilla extract and whisk for a minute until combined.
- Add dry ingredients in two batches and combine with a wooden spoon to form a dough. (You can do this in a stand mixer, with a paddle attachment). Add candied orange peel and chopped chocolate disks, leaving 30 disks for later.
- Form 80 g balls, put a chocolate disk in the middle of each ball of dough and then stick one on top. Put cookie dough balls on a baking tray, cover with plastic wrap and chill for a couple of hours or up to 3 days before baking.
- Preheat the oven to 190˚C or 375˚F. Line two baking sheets with baking paper. Leave 2-3 inches (5-8 cm) between each cookie dough ball and bake for approx. 12-15 min. It depends on your oven.* When done, cookies should be golden and crispy outside but soft to the touch. Leave them on a baking tray for 2-3 minutes to firm up a little bit before transferring to a cooling rack to cool completely.
All the recipes are developed and tested using only metric measurements and a kitchen scale. The U.S. cup and spoon measurements are provided for your convenience, but I highly recommend getting a digital kitchen scale and measuring in metrics. It's easy and always guarantee the same results in baking!
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.