When we go into Norwich of a weekend we always walk past Millie’s cookies, often there is a lady with samples outside and Shane isn’t one to say no to a Millie’s cookie. They are his favourite.
With this lock down due to Covid-19 we are unable to go into the city like we normally would and with it being his birthday week we decided to do a spot of baking together.
With Shane’s love of cookies that was his choice of bake, we have used this recipe for many years and its as close to a Millie’s cookie as we could get.
I have made the recipe suitable for 36 cookies which come out the size of a Subway sized cookie but feel free to make them smaller or larger.
Some recommended items from our kitchen to make this dish…
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- Baking trays, we have separate ones for cake items and others for things like veg and meat etc so we have more than one set floating around in our house.
- Cake cooling racks, so handy to have.
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- 125g unsalted butter, left at room temperature
- 115g soft brown sugar
- 110g caster sugar
- 1 medium egg
- 1 teaspoon vanilla extract
- 225g self raising flour
- ½ teaspoon salt
- 125g chocolate chips
- Preheat the oven to 180°C fan.
- Line 2 baking trays with grease proof paper and set aside for now.
- In a large bowl cream the butter and sugars together until pale and smooth.
- Add in the egg and vanilla and mix together well.
- Sift the flour and salt into the egg mixture and mix into a soft dough.
- Fold through the chocolate chips.
- Take walnut sized pieces of dough and roll into balls, place on the baking sheets with plenty of space between them as they will spread whilst baking.
- Bake in the oven in batches for 8 minutes for a soft gooey cookie or 10 minutes for a crispy cookie.
- DON’T be tempted to cook these for longer, they come out the oven very soft but they harden as they cool.
- After each batch has baked take them out the oven and wait a couple of minutes before transferring to a cooling rack hence why we suggest having more than 1 baking tray so one batch is cooking while the other is cooling. Allow the baking tray to cool before putting the next lot of dough on or they just melt.
- These can be stored in an airtight container for up to 4 days.
- These are also freezer safe, (we have also been known to eat them straight from the freezer too while they are still frozen).
- You can also swap the chocolate for raisins or sultanas and add a little cinnamon for a different cookie.
- White chocolate and cranberries also work well too.