About our Copycat Millie's Chocolate Chip Cookies recipe:
Ever wondered how to make Millies cookies from the comfort of your own home? This recipe is perfect for recreating delicious, chewy, and gooey Copycat Millie’s Chocolate Chip Cookies whenever you fancy them. They bake in less than 10 minutes, so they’re a brilliant idea for a quick dessert - and kids love them.
The best ways to eat Copycat Millie’s Chocolate Chip Cookies
Once baked, let them cool down and set for a few minutes before enjoying. Or if you really can’t wait, you can enjoy them whilst they’re soft and warm with a scoop of ice cream.
You can also choose to fill your cookies however you want. Try a combination of milk chocolate chips, white chocolate or dark chocolate. You can even use mini eggs, smarties or M&Ms to make them even more unique
If you prefer a crunchy cookie, leave them in the oven for 10 minutes, as opposed to 7.
Can I freeze cookie dough?
You can easily plan ahead with this cookie dough recipe and freeze it to enjoy it anytime. Once you’ve made your dough mixture, roll it tightly in cling film to make sure it’s air-tight, or put it into a container, then pop it into the freezer.
Defrost the cookie dough for around 4-5 hours before you want to make the cookies, roll the defrosted dough into shape and start baking. Or to make things even easier, roll into cookie-sized balls before freezing and bake from frozen; the cookies will still taste just as delicious and hold their shape better due to the quick temperature change from cold to hot.
How long do Copycat Millie’s Chocolate Chip Cookies keep for?
These Homemade Millie’s Chocolate Chip Cookies should keep for around 4 days when stored in an airtight container.
Preheat the oven to 200°C, (fan 180°C, gas mark 4) and line 2 baking trays with baking parchment.
Step 2
Cream the butter and sugars in a large mixing bowl until pale and fluffy. Then add the egg and vanilla extract, and mix well until smooth.
Ingredients for this step
125gUnsalted butter (softened)
135gBillington's Light Brown Soft Sugar
90gSilver Spoon Caster Sugar
1Medium egg
1 tspNielsen-Massey Vanilla Extract
Step 3
Sift in the flour and salt, mixing thoroughly until a soft dough forms. Finally, stir in the chocolate chips.
Ingredients for this step
220gAllinson's Self Raising Flour
0.5 tspSalt
200gChocolate chips (we used milk chocolate)
Step 4
Break off walnut-sized pieces of the dough and roll into 25 balls. Alternatively, you could use an ice cream scoop to portion out the cookies to ensure they are all an equal size. Place these on the baking trays, leaving 3-4 cm between each dough ball as they will spread out a little during baking.
Tip: Try pressing a few extra chocolate chips into the cookie dough before cooking if you like them extra chocolatey.
Step 5
Place the dough balls in the oven and bake for 8-10 minutes for the ultimate Millie's soft and squidgy experience. Leave to cool on the trays for about 10 minutes then transfer onto a wire rack to cool completely.
Tip: If you prefer your cookies chewy bake for 12 minutes or 14 minutes for a crunchier cookie.
Ingredients
MetricImperial
For The Dough
125gUnsalted butter (softened)
135gBillington's Light Brown Soft Sugar
90gSilver Spoon Caster Sugar
1Medium egg
1 tspNielsen-Massey Vanilla Extract
220gAllinson's Self Raising Flour
0.5 tspSalt
200gChocolate chips (we used milk chocolate)
Utensils
2x Baking trays
Baking parchment
Large mixing bowl
Sieve
Wooden spoon
Wire cooling rack
Nutritional information per 29g serving
Energy 153cal
Fat 7.1g
of which Saturates 4.3g
Carbohydrates 20g
of which Sugars 14g
Protein 1.8g
Salt 0.22g
654 Baker Ratings
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1 baker loved this!
Great recipe and an easy to follow method. I had run out of choc chips so used Lieber’s rainbow sprinkles instead. The grandsons loved them.
