Millie’s style Chocolate Chip Cookies...
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 AND best of all if you wanted to have these on plan you still can just adjust the size of your cookie and syn accordingly.
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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Millie’s style Chocolate Chip Cookies
Makes 36 – 5 syns per cookie
125g unsalted butter, left at room temperature – 47.5 syns 115g soft brown sugar PLUS 110g caster sugar – 45 syns 1 medium egg 1 teaspoon vanilla extract 220g self raising flour – 35 syns ½ teaspoon salt 125g chocolate chips – 52 syns 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 fluffy. 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.
We have never had these last long enough to freeze any so this batch we have popped some in the freezer to test if they are freezer safe and will update this post if they are successful.
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.
