Copycat Millie’s Cookies
Makes 24
Ingredients
125g unsalted butter, softened
135g light brown soft sugar
90g caster sugar
1 medium egg
1 tsp vanilla extract
220g self-raising flour
½ tsp salt
200g chocolate chips (I usually just buy a bar of Dairy Milk and chop it roughly into chunks. Here, I used white and milk)
Method
Preheat the oven to 200°C (180°C fan) and line two baking trays with baking parchment.
Cream the butter and sugars together until pale and fluffy, then beat in the egg and vanilla.
Sift in the flour and salt, mix to a soft dough, then fold through the chocolate chips.
Roll into 24 walnut-sized balls, spacing them well apart on the trays as they'll spread. I often make them bigger and do 12.
Bake for 8-10 minutes for soft and squidgy, or up to 12-14 minutes if you prefer them chewier or crunchier. Cool on the trays for 10 minutes before moving to a wire rack.
Serving suggestion. None required! Definitely best still warm. Also, press a few extra chunks of chocolate into the top before you bake to make them extra chocolate-y.
Enjoy!