There’s something truly comforting about a warm, homemade chocolate chip cookie. Millie’s Cookies have become iconic for their soft, chewy centers and slight crisp around the edges. They’re a perfect balance of textures and flavors, loved by many for their nostalgic, bakery-style taste. With this recipe, you can recreate the magic of Millie’s Cookies at home and enjoy a little bite of bliss any time.
Table of Contents
Ingredients and Ingredient Tips:Millie’s Cookies
1 cup (225g) Unsalted Butter, softened
- Tip: Softened butter is key for creamy cookies. Take it out of the fridge 30 minutes before baking. Using unsalted butter gives you full control over the salt level in your recipe.
1 cup (200g) Granulated Sugar
- Tip: Granulated sugar helps create a slight crunch and is essential for the classic Millie’s texture.
1 cup (220g) Light Brown Sugar, packed
- Tip: Brown sugar adds moisture and depth of flavor to your cookies. Packing it into the measuring cup ensures you get the full amount needed for a chewy texture.
2 Large Eggs, at room temperature
- Tip: Room-temperature eggs blend more smoothly with the other ingredients. To warm them quickly, submerge eggs in warm water for 5 minutes.
2 teaspoons Pure Vanilla Extract
- Tip: Vanilla adds a subtle but important flavor. For extra richness, you can use vanilla bean paste.
3 cups (375g) All-Purpose Flour
- Tip: Measure your flour carefully by spooning it into the measuring cup and leveling it off. Too much flour makes cookies dry.
1 teaspoon Baking Powder
- Tip: Baking powder provides a slight rise, making the cookies a bit softer and puffier.
1 teaspoon Baking Soda
- Tip: Baking soda adds lift and a little spread, perfect for a chewy cookie.
1/2 teaspoon Salt
- Tip: Salt balances sweetness and enhances flavor, even in desserts.
2 cups (350g) Semi-Sweet Chocolate Chips
- Tip: Semi-sweet chocolate provides just the right level of sweetness without overpowering. Use high-quality chocolate for the best results.
Step-by-Step Instructions
1. Cream the Butter and Sugars
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy, around 2-3 minutes. Creaming the butter and sugars incorporates air, resulting in softer cookies.
2. Add the Eggs and Vanilla
- Add the eggs one at a time, mixing after each addition. Then, add vanilla and continue to beat until the mixture is creamy and smooth.
3. Prepare the Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution and helps avoid clumps, giving you a consistent texture.
4. Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix; this keeps your cookies tender.
5. Fold in the Chocolate Chips
- Using a spatula, gently fold the chocolate chips into the dough, ensuring they are evenly distributed.
6. Chill the Dough (Optional)
- For best results, cover the dough with plastic wrap and chill for 30 minutes. This step enhances flavor and prevents the cookies from spreading too much during baking.
7. Preheat and Portion the Dough
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Use a cookie scoop or tablespoon to drop balls of dough onto the sheets, spacing them about 2 inches apart.
8. Bake the Cookies
- Bake for 10-12 minutes or until the edges are lightly golden and the centers look slightly underdone. This underbaking helps achieve that soft, chewy texture. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Tips for Success
- Measuring Flour: Scooping flour directly from the bag can cause too much flour, resulting in dry cookies. For best results, spoon flour into the measuring cup and level it off.
- Room Temperature Ingredients: Use room-temperature eggs and softened butter to ensure smooth blending, which helps achieve a tender cookie.
- Cookie Size and Consistency: For even baking, use a cookie scoop to ensure each cookie is the same size, leading to more consistent results.
Serving Suggestions and Variations
Serving Ideas
- With Milk: There’s nothing like a warm chocolate chip cookie with a cold glass of milk.
- Ice Cream Sandwiches: Take two cookies and sandwich your favorite ice cream in between. Wrap in parchment and freeze for 30 minutes for a perfect summer treat.
Flavor Variations
- Salted Caramel Chocolate Chip Cookies: Add chunks of caramel and a sprinkle of sea salt for an extra indulgent twist.
- Peanut Butter Chocolate Chip Cookies: Substitute 1/4 cup of butter with 1/4 cup peanut butter for a peanut butter-flavored version.
- White Chocolate and Macadamia: Substitute semi-sweet chocolate chips with white chocolate chips and add 1/2 cup of chopped macadamia nuts.
Background and Context
Millie’s Cookies originated in the UK and quickly became famous for their incredibly soft and chewy texture, setting them apart from other cookies. The brand’s signature style inspired countless home bakers to try replicating their deliciously gooey cookies. Known for their comfort-food appeal, Millie’s Cookies have maintained popularity worldwide, and this recipe captures that same indulgence in every bite.
FAQs
1. Can I freeze the cookie dough?
Yes! Portion out the dough into balls, place them on a baking sheet, and freeze. Once frozen, transfer to a freezer bag, and they’ll keep for up to 3 months. When ready to bake, you can bake directly from frozen, adding a minute or two to the baking time.
2. What keeps these cookies soft?
Using both brown and white sugar is key for chewy, soft cookies. Brown sugar adds moisture and chewiness, while white sugar helps create that light, crisp edge.
3. Why should I chill the dough?
Chilling the dough helps the cookies hold their shape during baking, preventing excess spreading. It also enhances the flavors, giving the cookies a richer, more developed taste.
4. Can I make these cookies gluten-free?
Yes, you can substitute a 1:1 gluten-free baking flour, though texture and taste might vary slightly. Be sure to look for a blend specifically designed for baking.
5. What can I do if my cookies come out too flat?
If your cookies are spreading too much, try chilling the dough longer or adding a couple of extra tablespoons of flour to the mixture.
Nutritional Information (per cookie)
Nutritional Information (per cookie)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Total Fat | 9g |
| Saturated Fat | 5g |
| Cholesterol | 20mg |
| Sodium | 80mg |
| Total Carbohydrates | 24g |
| Sugars | 14g |
| Protein | 2g |
“There’s something about baking cookies that feels like a hug in the kitchen. With every batch of Millie’s Chocolate Chip Cookies, you’re baking more than a treat; you’re sharing comfort and joy, one bite at a time.”
