Everybody loves a Millies Cookie, and as a baker, I have been looking for years for a good recipe to replicate their gorgeous taste from home! At last I have got it, I took a few different recipes and have mixed and matched the ingredients to come up with what I believe to be the PERFECT Cookie recipe, with the same melt-in-your-mouth deliciousness of the Millies cookie...and now I'd like to share it with you...
My "Millies" Cookies
To make yours, all you will need is:
250g Unsalted Butter (Softened)
250g Plain Flour
200g Dark Brown Sugar
100g Granulated Sugar
3 tsp Vanilla Extract
100g Granulated Sugar
3 tsp Vanilla Extract
1/2 tsp Baking Powder
A Pinch of Salt
A Pinch of Salt
2 Large Eggs (or 3 if they are extra small)
190g White Chocolate
190g Milk Chocolate
(Peculiar chocolate measurements I know, but if you get 200g bars...it means you will have a little extra to snack on while you bake)
190g White Chocolate
190g Milk Chocolate
(Peculiar chocolate measurements I know, but if you get 200g bars...it means you will have a little extra to snack on while you bake)
Step 1.
Preheat your oven to gas 2 (150C/300F). Grease and line a large baking tray. Place your chocolate in the fridge to harden.
Step 2.
Using an electric mixer, mix up the softened butter with the different sugars to make a gritty paste consistency. Add in the eggs and vanilla extract, mix until smooth.
Step 3.
Sift the flour into a seperate mixing bowl, add in the salt and baking powder and mix well with a wooden spoon. Fold in the egg and butter mixture until well mixed. Separate half the mixture into a second mixing bowl so you are left with 2 equal portions.
Sift the flour into a seperate mixing bowl, add in the salt and baking powder and mix well with a wooden spoon. Fold in the egg and butter mixture until well mixed. Separate half the mixture into a second mixing bowl so you are left with 2 equal portions.
Step 4.
Take the chocolate from the fridge leaving it still in its wrapper. Using a rolling pin, smash the chocolate into little chunks...This will give a rustic look to your cookies with various sized chocolate chunks (instead of simply using chocolate chips).
Step 5.
Add the white chocolate chunks to one bowl of mixture, and the milk chocolate chunks to the other. Fold in using wooden spoon - DO NOT OVER MIX!
Step 6.
Using a tablespoon, dollop spoonfuls of each mixture onto the lined baking tray, making sure that they are evenly spaced out as the mixture will spread. Place on the top shelf of the oven and bake for 15 minutes, or until soft and golden.
This mix should get you about 17-20 cookies from each of the white and milk chocolate mixes, so you will need to re-line and re-use your tray as you will probably only get 8-12 spoonfuls on at a time.
Step 7.
Remove from the oven, and using a spatula, place the cookies instantly onto a cooling rack. Once they have cooled slightly, they are good to go...best served warm!
Enjoy...
Step 6.
Using a tablespoon, dollop spoonfuls of each mixture onto the lined baking tray, making sure that they are evenly spaced out as the mixture will spread. Place on the top shelf of the oven and bake for 15 minutes, or until soft and golden.
This mix should get you about 17-20 cookies from each of the white and milk chocolate mixes, so you will need to re-line and re-use your tray as you will probably only get 8-12 spoonfuls on at a time.
Step 7.
Remove from the oven, and using a spatula, place the cookies instantly onto a cooling rack. Once they have cooled slightly, they are good to go...best served warm!
Enjoy...
x ♥ x
