This Millie’s Cookies Recipe easy to cook and taste as good as the real Millie’s recipe, with a crisp external subcaste and a fruity center these treats are stylish eaten warm but last well. If they last that long!!!. This form is flawless for re-forming succulent, leathery, and fruity Copycat Millie’s Chocolate Chip eyefuls each time you fancy them. They singe in lower than 10 twinkles, so they’re a brilliant idea for a quick cate – and kiddies love them.
Ingredients For Millie’s Cookies Recipe
For The Dough
- 125g Unsalted butter (softened)
- 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)
Step-By-Step Guide For Millie’s Cookies Recipe
Step 1
Preheat the roaster to 200 °C,( addict 180 °C, gas mark 4) and line 2 baking servers with incinerating diploma
Step 2
Cream the adulation and sugars in a large mixing coliseum until pale and ethereal. also add the egg and vanilla excerpt, and mix well until smooth.
Ingredients for this step
- 125g Unsalted butter (softened)
- 115g Billington’s Unrefined Light Muscovado Sugar
- 110g Silver Spoon White Caster Sugar
- 1 Medium egg
- 1 tsp Nielsen-Massey Vanilla Extract
Step 3
Sift in the flour and swab, mixing completely until a soft dough forms. Eventually, stir in the chocolate chips.
Ingredients for this step
- 220g Allinson’s Self Raising Flour
- 0.5 tsp Salt
- 200g Chocolate chips (we used milk chocolate)
Step 4
Break off walnut- sized pieces of the dough and roll into balls. Alternately, you could use an ice cream scoop to portion out the eyefuls to insure they’re all an equal size. Place these on the baking servers, leaving 3- 4 cm between each dough ball as they will spread out during baking.( Tip To help help your eyefuls spreading, try chilling them in the fridge for 15 twinkles before incinerating.)
Step 5
Place the dough balls in the roaster and singe for 7 twinkles for the ultimate Millie’s experience, or 10 twinkles if you prefer your eyefuls with a crunch.( Tip for impeccably round eyefuls, place a large indirect cookie knife over your eyefuls on the baking charger when they’re fresh from the roaster, and sluggishly rotate the knife around the eyefuls, shaping them whilst they’re still warm and squidgy)
Leave to cool on the servers for about 10 twinkles also transfer onto a line rack to cool fully
Ways To Eat Millie’s Chocolate Chip Cookies
When done baking, allow them to cool for several minutes and set before consuming. But if it’s irresistible then have them when soft and warm and put some ice cream on top of it.
You would also have the option of overstuffed cookies in which you fill your cookies anyway you want. Use milk chocolate chips with some white or dark chocolate sheathing. You could even go as far as applying mini eggs, smarties or M&M’s to this recipe and make them really interesting.
In case you are fonder of crunchy cookies, keep them in the oven for a time period of ten minutes instead of seven minutes.
Can I freeze cookie dough?
This cookie dough recipe allows you to make the cookies and thaw them whenever you want. Once you’ve made your dough mixture, roll it thin in cling film or place it in a container, and freeze it.
To begin, defrost the cookie dough for 4-5 hours before baking. Then shape the defrosted dough and bake it. Or to make things even easier, roll into cookie-sized balls and freeze, then bake; the cookies will taste just as good but don’t spread as much in the oven.
How long do Millie’s Chocolate Chip Cookies keep for?
These Homemade Millie’s Chocolate Chip Cookies would last for about four days if placed within an airtight container.
In case you liked baking our Copycat Millie’s Cookies, you can pick some more baking ideas from our other cookie recipes. You will find many more tasty bakes, including our Biscoff Cookies, Rocky Road Cookies and Peanut Butter Cookies.
My Thoughts On Millie’s Cookies Recipe
There is one cookie recipe that we all must have and that is a basic cookie dough that we can always have at the back of the mind for any chocolate or variation addition. This is the guy.
The recipes are very flexible, easy to make and have the perfect crisp and chewy texture. They are everything you could possibly want. While here, I’m preparing cookies for Easter, which can be eaten on Easter Day or the whole period around Easter when one can find lots of easter chocolates in stores and we are all buying bags of chocolate to munch on while watching Netflix. You could substitute the Mini Eggs with whatever chocolate you prefer but I urge you to use at least 150g to get a good amount of chocolate in each bite!
These, although having a slight waiting time, will not leave you dissatisfied as it only takes half an hour – thirty minutes only! There is the option of increasing this to a few hours or to the next day if you are preparing the dough in advance. Alternatively, you may freeze the entire set so that you can take out one ball of dough to bake when you want it. I understand that it is very tempting to skip the rest period completely but there is a reason why it is suggested and that is, it influences the final outcome and consistency, so you ought to do it!
Conclusion
Perfecting cookies has always been a long-standing ambition of mine but one that I have not achieved yet. Well, a few weeks back, I tried cookie dough at Pizza Hut which was amazing and now it has motivated me to try once again. I think I’ve always left them in the oven for the wrong duration and then they become as good as a rock. This time around, I willing to cooperate with the recipe but the duration seems to be a hindrance. Cookies made with Millie style of cookies are meant to be gooey cooked in the middle part.
They are excellent straight from the oven, but they will keep for many days (if you have any left!). You can vary the chocolate chips with a number of things. Experiment with white chocolate chips or nuts and raisins.
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