Ben's Cookies

Ben’s Cookies — contrary to the name — aren’t actually Ben’s. Rather, the European cookie shop is the brainchild of Helde Rubenstein, who started baking cookies at her Oxford home kitchen in 1983. Today, the Ben’s Cookies logo is universally worshiped, with locations around the U.K., Asia and the Middle East. Dallas’ Snider Plaza location marks the cookie chain’s second branch in the U.S.

Ben’s cookies are still made with the time-tested 1983 recipe. Their motto, “chunks not chips,” is a nod to Rubenstein’s original chocolate-chip-cookie formula, which uses large chunks of chocolate instead of typical chocolate chips. They’ve stayed true to their roots; to this day, Ben’s Cookies' dough is mixed in the Oxford kitchen. Cane sugar, wheat flour and Belgian-sourced chocolate chunks are folded together and then shipped out to 60-plus locations across the globe, where they’re baked fresh for customers. The chocolate-loaded goodness that results is no joke.

You’ll see the oven in the back of the Snider Plaza location spitting out cookies as soon as you walk in. Hopefully, you hit the jackpot and a fresh batch is being cooked when you visit: the aromas of melted chocolate, butter and fresh cookie dough will melt you. What comes out of the oven makes your standard grocery store cookie wane pitifully in comparison.