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Cookies With Eve

Mums birthday catches me by surprise every year and after 2020 with was arguably one of the more difficult years I’ve lived through I though now would be a good time to start some positive traditions with Eve on mums birthday… Rather than the slightly destructive ones I’d adopted in past years.

You were all amazing and incredibly forthcoming with your recipes when I asked for recommendations on instagram for Choc Chip Cookies that even I could manage to make. I’m not bad at savoury cooking but when it comes to actual baking that requires timing other than ‘not quite burnt’ I fall down!

One of the most recommended recipes was this – the Millies cookie recipe. Now I don’t know who Millie is but when it comes to cookies they make a good one! I think it originalist from the Millies cookie chain that’s popular in the uk.

I find cooking with Eve starts out as a good idea but quite quickly becomes intensely stressful so I was really relieved to discover that this recipe is lightening fast (especially using an electric mixer as I did). Another very happy discovery being that the cookie dough tastes like the plastic wrapped dough that my American housemate Maggie had shipped in to our student house and we used to eat it from the wrapper by the tube full whilst I attempted to introduce her to the nuances of sarcasm in British comedy…

I hope you enjoy these as much as Eve and I did… I’m going to make a wait out of trying to bake with Eve more (with her next to me I’m not going to try and use her as a seasoning… just thought I’d clarify). I’m also really pleased that I got to finally use my swishy ice cream scoops to pre-portion the dough… it’s the simple things in life!




Millie’s Cookies recipe

Prep 15 mins ∙ Cook 12 mins ∙ Makes 12 Cookies 


125g salted butter, softened

100g light brown soft sugar

100g caster sugar

1 egg, lightly beaten (large)

1 tsp vanilla extract

240g self-raising flour

½ tsp salt

100g chocolate chips


1. Preheat the oven to 180°C, gas mark 4

2. Cream butter and sugars, once creamed, combine in the egg and vanilla.

3. Sift in the flour and salt, then the chocolate chips.

4. Roll into golf sized balls (about 55g) – no need to flatten or roll out.

5. Place each ball on ungreased baking parchment. Bake for 12 mins.

6. Take out of the oven and leave to harden for 10 minutes before transferring to a wire cooling rack.



Have used white choc chips and a punnet of raspberries. The mixture is very wet and makes about 70g per cookie, need to bake for 16 mins.


Replace 35g flour with cocoa powder.

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