Thursday 21 September 2017

Cooking With Oli: Millie's Style Cookies

For those of you that don't know, Oli - the wonderful boyfriend I referred to in my previous post — loves to cook (which I am extremely happy about), and I REALLY want to show off what he can do, if you follow me on Instagram you've already seen how much I like to show him off anyway.
I'm so excited to start this new chapter of Cooking With Oli, I hope you enjoy it too!
You can also follow him on Instagram here for foodie updates! 

Millie's Style Cookies
You will need: 
225g Self Raising Flour
225g Brown Sugar 
1 Free Range Egg
125g Unsalted Butter
1 teaspoon Vanilla Extract (or 1 Pod of Fresh Vanilla if you have it) 
200g Chocolate Chips (We used a combo of Milk and White) 
A Pinch of Salt 

Mixing Bowl
Whisk/Electric Whisk 
Greaseproof Paper
Cooling Rack
Baking Tray 

1. Firstly, we started by measuring out all of our ingredients so they were ready to go when needed.
2. We then creamed together our unsalted butter and brown sugar (unfortunately Oli had done these steps without me so I couldn't capture it - so rude).
3. Next, we whisked in our Vanilla Extract and Free Range Egg (the difference in flavour when you actually use authentic free range eggs is incredible, I'd highly recommend going to a local fresh produce store over buying them from Tesco's or wherever you do your weekly shop).
4. We then sieved in our flour into the mix and kneaded until it was fully blended and added our pinch of salt.
5. Now for my favourite part of adding in the chocolate chips (we probably put more than 200g of chocolate chips in, the more chocolate the better) and kneaded until they were evenly mixed. 
6. Then we rolled the cookie dough into a sausage and left it in the fridge to set for 15-20 minutes.
7. Now to portion them up! For standard size cookies, we made our little circular  portions 2-3cm thick, if you would like larger cookies the thicker you make them the bigger they'll be (the dough will expand and flatten in the oven).  
8. You then place your little cookie dough balls onto a baking tray lined with greaseproof paper, and place in the oven for 8-10 minutes at 180 degrees. 
9. Finally, leave them to cool on a cooling rack for 10-15 minutes, then store in an air tight tin to keep them fresh! Then repeat from step 7 onwards for the rest of your batch and you have your delicious home-made Millie's cookies. 

No comments

Post a Comment

© Becky Jane Ryan | All rights reserved.