Copycat Chocolate Chip Millie’s Cookies
- Makes 24 Portions
- Preparation 20 minutes
- 7 minutes cooking time
- 200 C°, 400 F°, Gas Mark 6
For The Dough
- 125g Unsalted butter
- 115g Billington’s Unrefined Light Muscovado Sugar
- 110g Silver Spoon White Caster Sugar
- 1 Medium egg
- 1 tsp Nielsen-Massey Vanilla Extract
- 220g Allinson’s Self Raising Flour
- 0.5 tsp Salt
- 200g Chocolate chips (we used milk chocolate)
- Baking tray
Step 1:Preheat the oven to 200°C, (fan 180°C, gas mark 4) and line 2 baking trays with baking parchment.
Step 2:In a large bowl cream together the butter and sugars until pale and fluffy then add the egg and vanilla extract and mix together well.
Step 3:Sift the flour and salt and then add to the egg mixture. Mixing thoroughly until a soft dough forms. Finally stir in the chocolate chips.
Step 4:Break off walnut sized pieces of the dough, and roll into balls. Place these on the baking sheets leaving space between them as they will spread out during baking.
Step 5:Place in the oven and bake for 7 minutes for the ultimate Millie’s experience, or 10 minutes if you prefer a crunch. Leave to cool on the trays for about 10 minutes then transfer onto a cooling wire to cool completely. These store for about 4 days in an airtight container
This recipe is as close as we can get to our favourite Millie’s cookies. For the perfect soft, chewy texture, bake them for no more than 7 minutes. Take them out and let them set as they harden up a bit more. If you prefer them a little harder, just leave them in the oven for a couple more minutes. The flavour combinations are endless; Caramac, Chocolate Orange, Kinder, Smarties, M&Ms… just follow the same recipe and swap out the chocolate chips for your favourite sweeties and voila, you can tailor cookie flavours for your family and friends so that everyone is happy.
If you love this recipe, why not turn it into a traybake with salted caramel sandwiched between? Try our Salted Caramel Cookie Traybake recipe.
This recipe is courtesy of Bakingmad.com