About our Copycat Millie's Chocolate Chip Cookies recipe:
This recipe is perfect for recreating delicious, chewy, and gooey Copycat Millie’s cookies at home. They bake in less than 10 minutes, so they’re a brilliant idea for a quick dessert - and kids love them.
The best ways to eat Copycat Millie’s chocolate chip cookies
Once baked, let them cool down and set for a few minutes before enjoying. Or if you really can’t wait, you can enjoy them whilst they’re soft and warm with a scoop of ice cream.
You can also choose to fill your cookies however you want. Try a combination of milk chocolate chips, white chocolate or dark chocolate. You can even use mini eggs, smarties or M&Ms to make them even more unique
If you prefer a crunchy cookie, leave them in the oven for 10 minutes, as opposed to 7.
Can I freeze cookie dough?
You can easily plan ahead with this cookie dough recipe and freeze it to enjoy it anytime. Once you’ve made your dough mixture, roll it tightly in cling film to make sure it’s air-tight, or put it into a container, then pop it into the freezer.
Defrost the cookie dough for around 4-5 hours before you want to make the cookies, roll the defrosted dough into shape and start baking. Or to make things even easier, roll into cookie-sized balls before freezing and bake from frozen; the cookies will still taste just as delicious and hold their shape better due to the quick temperature change from cold to hot.
How long do Copycat Millie’s cookies keep for?
These homemade Millie’s chocolate chip cookies should keep for around 4 days when stored in an airtight container.
If you’ve enjoyed baking our Copycat Millie’s cookies, you can take some more baking inspiration from the rest of our cookie recipes. You’ll find loads of tasty bakes like our Biscoff Cookies, Rocky Road Cookies and Peanut Butter Cookies.
For the gooeist, chewiest cookies...
Bake with Billington's
Method
Step 1:
Preheat the oven to 200°C, (fan 180°C, gas mark 4) and line 2 baking trays with baking parchment.
Step 2:
Cream the butter and sugars in a large mixing bowl until pale and fluffy. Then add the egg and vanilla extract, and mix well until smooth.
Step 3:
Sift the flour and salt, then add the egg, mixing thoroughly until a soft dough forms. Finally, stir in the chocolate chips.
Step 4:
Break off walnut-sized pieces of the dough and roll into balls. Place these on the baking trays, leaving 3-4 cm between each dough ball as they will spread out during baking.
Step 5:
Place the dough balls in the oven and bake for 7 minutes for the ultimate Millie's experience, or 10 minutes if you prefer your cookies with a crunch. Leave to cool on the trays for about 10 minutes then transfer onto a wire rack to cool completely.
Ingredients
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)
Utensils
- 2x Baking trays
- Baking parchment
- Large mixing bowl
- Sieve
- Wooden spoon
- Wire cooling rack
Nutritional Information
per 29g- 152cal Energy
- 7.1g Fat
- 4.3g of which Saturates
- 20g Carbohydrates
- 14g of which Sugars
- 1.8g Protein
- 0.22g Salt
Recipe Reviews
Makes 12 - reduce sugar to 100g for each type makes no difference to taste - add 20g cocoa powder for choc flavour - 12 mins on 180c fan works for me- always good feedback from taste testers!
Lovely recipe and super easy! They never fail to come out perfectly. The vanilla extract gives them an edge other recipes don't have! They never last long once out the oven!
Amazing recipe. Not sure what people are doing wrong with some of the reviews. Perfect every time.
A perfect recipe to bake with your children. My granddaughter made them and they were amazingly delicious
Tasted quite nice when they actually cooked. Takes way longer than 7 mins to cook took me about 20mins to actually cook and there is no way they make 25 cookies. I think they would make 10 at maximum. Will not make again sorry.
Good bake nice to spend time with my family and bake together
Ingredients
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)
Utensils
- 2x Baking trays
- Baking parchment
- Large mixing bowl
- Sieve
- Wooden spoon
- Wire cooling rack
Nutritional Information
per 29g- 152cal Energy
- 7.1g Fat
- 4.3g of which Saturates
- 20g Carbohydrates
- 14g of which Sugars
- 1.8g Protein
- 0.22g Salt