Millie’s Cookies is a UK-based chain of bakeries primarily selling fresh, handmade cookies, in case you don’t know already! I feel like enjoying a ‘Millie’s’ cookie is quite the experience, and so I wanted to be able to replicate that experience at home. I sought out a recipe [Originally from Baking Mad], and it worked, so I thought I’d share it with you – especially as I haven’t posted any recipes on here yet!

There’s also another cookie chain in the UK called Ben’s Cookies, and they’re absolutely lush! I want to try and find a recipe for their cookies too, but for now, here’s a Millie’s-Style Cookie recipe:

Millie’s Cookies

You’ll Need:

A Mixing Bowl
A Spoon, Electric Whisk, or Stand Mixer (e.g. KitchenAid)
Weighing Scales & a bowl/dish for putting ingredients in
A Sieve
1-2 Baking Sheets/Trays & Greaseproof Paper
Oven
A Teaspoon or Tsp Measuring Spoon
OPTIONAL: A Tablespoon or Tbsp Measuring Spoon

Ingredients:

125g Unsalted Butter, slightly softened
115g Light Soft Brown Sugar
110g White Caster Sugar
1 Medium Egg
1 tsp Vanilla Extract/Essence
220g Self-Raising Flour
Pinch of Salt
200g Chocolate Chips or Chunks (I diced a 180g bar of Cadbury Dairy Milk)

Method

1. Preheat your oven to 200ºC (Conventional), 180ºC (Fan) or Gas Mark 4. Grease lightly with butter and line two baking sheets/trays with greaseproof baking paper.

2. In your mixing bowl, cream the butter and sugars together until it is a light ‘fluffy’ consistency. Then, mix in the egg and vanilla extract.

3. Sift the flour and salt into the mixture and stir/mix to form a dough. Then, mix in your chocolate chips/chunks.

4. Split into equal-size flattened balls and place on the baking sheets/trays. I’d recommend using either a tablespoon to ensure equal size or weighing out roughly 40g balls.

5. Bake for roughly 7 minutes for a dreamy, soft cookie or 10 minutes for a slightly crunchier experience.

6. Leave to cool slightly (especially if you only cooked for 7 minutes, they are very soft straight out of the oven, but they do eventually harden up enough that they don’t fall apart when picked up!). I’d recommend using a fish slice/spatula to move them from the baking tray/sheet onto a cooler surface so that they cool faster, or place them into the fridge!

7. Serve and enjoy!

I think this recipe is quite versatile as there are several things you could switch out instead of milk chocolate chips. Here are some ideas – you could also mix & match and try multiple things in one batch of cookies:

White Chocolate
Smarties
Small Brownie Pieces
Different diced chocolate bars (get creative, try Mars Bars, Caramilk, Caramel, Plant-Based Chocolate, Chocolate Orange)
Raisins
Nuts
Cranberry
Biscoff