White Chocolate chip Cookies

Yield: Approx 2 dozen

Cookies, Millie’s cookies to be precise, are the best cookies in existence. There’s no ‘in my opinion’ need in that statement. It’s pretty much gospel. So obviously being able to recreate them in your own kitchen makes you saint.


The recipe for these cookies are slightly unconventional is the fact that there is no creaming method when it comes to the sugar and butter, but this works… awesomely.



4oz Butter

4oz Brown sugar

2.5oz Caster sugar

6.75oz Plain flour

1 tsp Baking Powder

1/4 tsp Salt

1 Egg

Drop of Vanilla extract

6oz White chocolate chips


1. In a pan heat the butter until it has all melted.

2. Remove from the heat and whisk in both the sugars until no lumps remain.

3. Let the butter/ sugar mixture cool for 5 minutes before beating in the egg and vanilla extract.

4. Then, combine the dry ingredients and add them to the warm mix.

5. Once the mixture has cooled, add the chocolate chips and refrigerate.

6. When the dough has firmed up slightly, use a cookie scoop to create balls of dough, then freeze them.

7. Preheat the oven to 180C/ 350F. Line the cookie balls on the sheet and bake from frozen until the edges are golden brown. (About 10mins, but check after 8)

8. Allow cookies to cool for at least 10 minutes on the baking sheet before transferring to a cooling wrack.


– the cooler the dough the more successful your cookies will be

– if you are baking your cookies in batches then make sure the baking sheet is completely cool for every batch you cook

– try adding something other than chocolate chips, try soaked raisins, or m&ms.


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