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:
- 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
- A Teaspoon or Tsp Measuring Spoon
- OPTIONAL: A Tablespoon or Tbsp Measuring Spoon
- 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)
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
- Small Brownie Pieces
- Different diced chocolate bars (get creative, try Mars Bars, Caramilk, Caramel, Plant-Based Chocolate, Chocolate Orange)
It should be fairly easy to print this page but in case it isn’t, here’s a PDF version of this recipe below:
I hope this recipe is helpful and fun to make, tag me on Instagram (@Sprinkles.Of.Ella) so I can see your bakes!