Copycat Millie’s Cookies with White Chocolate

You know those Millie’s Cookies counters in shopping centres/malls – the ones that smell like pure happiness? You can recreate that smell for a fraction of the cost, in the comfort of your own home with these Copycat Millie’s Cookies with White Chocolate. Big ol chunks of chocolate, perfectly soft centres and crisp edges – these are the ultimate cookie.

One bowl, a little chill time and you’re good to go. You can obviously sub the white chocolate for any chocolate of your choice, but I do recommend sticking with the quantity (approx. 200g) of mix ins. I like using chocolate bars and chopping them for big chunks, but choc chips are just as good. You could omit the chill time, but the texture won’t be the same. Also you could chill for a lot longer/overnight if you want to make ahead.

Adjust the size depending on your preference – I make pretty chunky cookies but I know some people prefer smaller ones so do feel free. You’ll need to adjust the cooking time accordingly. Another great suggestion here is to freeze some of the cookie dough, ready to be taken out and baked when the craving hits! (They’ll need a few minutes longer in the oven).

This is now my go-to cookie recipe, and I hope it becomes yours! For more cookie recipes check out these Nutella Stuffed Cookies or these Chewy Banana Bread Cookies. For a recipe video, check out my Instagram.

Copycat Millie’s Cookies with White Chocolate

Makes: About 10
Prep Time: 15 Minutes
Bake Time: 15 Minutes
Total Time: 1 Hour, including chill time

Ingredients

• 125g Melted Butter
• 120g Light Brown Soft Sugar
• 100g Granulated Sugar
• 1 Egg
• 1 Tsp Vanilla Extract
• 275g Plain Flour
• 2.5 Tsp Baking Powder
• 200g White Chocolate

Method

1. In a large bowl, using an electric/stand mixer (or hand whisk, just double/triple the times) combine the butter and both sugars on medium speed for several minutes, until fully combined. Add the egg and vanilla and mix again!
2. Add the flour and baking powder, plus a pinch of salt, and fold in using a rubber spatula or wooden spoon, until just combined. The dough should be fairly solid at this stage (it ought to almost form a ball, albeit a very soft one!). Add the chocolate and stir together. 
3. Line a baking tray, and scoop the cookie dough into tbsp size balls, roll a little to ensure it’s a ball and sit on the baking tray. We’ll be baking them separately in batches, so don’t worry how spaced apart they are for now! Once all on the tray, refrigerate for at least 30 minutes (see note above for further information).
4. Preheat oven to 200C/180C Fan/Gas Mark 6. Line another large baking tray and take 3 of the cookie dough balls, place on the tray (spaced apart).
5. Bake for 10-12 minutes, until golden at the edges. Repeat for all cookies and leave to cool on a wire rack!