Whip up a batch of famous Millie's cookies at home. This simple recipe takes just five easy steps.
Light brown sugar and golden syrup make these cookies extra sweet and chewy. Millie's cookies are much chewier and softer than our classic chocolate chip cookies. This recipe makes 20 cookies in just 20 minutes prep time. We've used dark chocolate chips in this recipe but you could swap for milk, white or even nuts such as pecan or walnuts.
- 125g unsalted butter, softened
- 100g light brown sugar
- 2tbsp golden syrup
- 1tsp vanilla essence
- 160g self-raising flour
- 150g chocolate, milk, dark or white broken into 0.5cm chunks
- To start making your cookies, preheat the oven to 180C, gas 4.
- Beat the butter and sugar together until light and creamy. Beat the golden syrup into the butter and sugar with the vanilla essence. Mix in flour and chocolate chunks until just combined.
- Take a teaspoonful of the mixture, roll it into a ball, then place onto a greased baking tray, flattening it slightly with the palm of your hand. Repeat with the remaining dough, allowing plenty of room for the cookies to spread while baking.
- Bake for 12 mins until golden brown.
- Allow chocolate chip cookies to cool on the tray for few mins before transferring them to a wire rack.
Watch how to make Millie's cookies
Top tips for making Millie's cookies
If you want to adapt this recipe to make different flavoured Millie's cookies you can do the following:
- Swap 20g of self-raising flour for 20g of desiccated coconut
- Swap 20g of self-raising flour for 20g of sifted cocoa powder (or more if you'd rather richer chocolate cookies up to 50g max - otherwise cookies may be too dry)
- Swap 150g chocolate chunks for raisins, chopped nuts, etc.
Can you make a giant Millie's cookie using this recipe?
If you want to make a giant Millie's cookie, make a large cookie dough ball and roll it out gently with a rolling pin or push with your hands to spread the dough into a circular shape (aim for a small-sized pizza) bake in the oven for 12 minutes. You may need to bake for a further 5 minutes depending on the colour of the cookie.
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Jessica Dady is Food Editor at GoodTo and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodTo, Jessica has had the privilege of working alongside Future’s Test Kitchen to create how-to videos exclusively for GoodtoEat - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies.
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