Ben’s Cookies – England’s Best Cookies Here In Singapore
Yes, Ben’s Cookies are here in Singapore! These coveted cookies known for ‘baking with chunks, not chips’ founded in England Oxford in 1984, have found a place at Wisma Atria.
“The cookies at Ben’s are, quite possibly, the best in the history of cookie-making.” That is what the Lonely Planet people describe their cookies.
Some of my friends were obviously thrilled, “Don’t have to bring back from London anymore.”
Ben Cookies’ spot is at the prominent Wisma Atria basement where everyone has to walk through to get to Ngee Ann City. You almost can’t miss it.
Cookies are sold at $2.95 per piece, $14.75 for box of 5 but you would get 2 free, so technically it is $2.10 for a cookie.
The gift tin of 8 cookies is priced at $28.00, in contrast to England’s price for the same item at £12.95 ($26.90 or so). Finally, not an overpriced overseas imported item.
There are different flavours to choose, from Dark Chocolate Chunk, White Chocolate Chunk, Milk Chocolate Orange, Coconut, Ginger & Dark Chocolate, Cranberry & White Chocolate to Triple Chocolate.
Having gotten a box of 7, I wanted to take just half. It looks crisp and brittle on the outside.
Then I took a bite. Hmm… ohhh… doughy, chewy, soft, almost like bread. Oh there is a chunk of melted chocolate, let me just finish that. The entire box, gone in 2 days (shared with my family of course.)
The feature of Ben’s Cookies is the chunks of Belgian chocolate within, which I could imagine would taste divine when toasted for a matter of 10-20 seconds.
Plus, they are free from GM ingredients, artificial additives, colourings and preservatives, and in my opinion, not too sweet. Bearing in mind they are about 400 plus calories per 100 gram though.
I obviously liked them enough. A friend preferred the smaller stiffer types, another may convert from Subway. Opps.
Tell me what you think. Are Ben’s Cookies the best?
Wisma Atria, 435 Orchard Road #B1-50, Singapore 238877 (Orchard MRT)
Opening Hours: 10am – 10pm Daily
June 21, 2017
June 19, 2017