Copycat Millie's Cookies with Chocolate Mini Eggs
If you have ever walked past a cookie shop and been completely stopped in your tracks by the smell of warm chocolate chip cookies, you already understand the appeal of Millie’s style cookies. Thick, soft in the center, slightly crisp at the edges, and unapologetically indulgent, they are the kind of cookies that feel more like a treat than a snack.
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Servings: 8
Ingredients
- 125 g (9 tbsp) Unsalted Butter, Melted
- 100 g (½ cup) White Sugar
- 120 g (½ cup) Light Brown Sugar
- 1 (1) Large Egg
- 1 tsp (1 tsp) Vanilla Extract
- 2 ½ tsp (2.5 tsp) Baking Powder
- 275 g (2 ¼ cups) All Purpose Flour
- 150 g (⅔ cup) Chocolate Mini Eggs
Instructions
- 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!
- 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 feel a little stiff. Add the chocolate and stir together.
- 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.
- Preheat oven to 350℉/170℃. Line another large baking tray and take 3-4 of the cookie dough balls, place on the tray (spaced at least 2 inches apart).
- Bake for 10-12 minutes, until golden at the edges. Repeat for all cookies and leave to cool on a wire rack!