Millie's Cookies are hands down god-tier when it comes to shop-bought cookies. And at least once in your life, you've had a giant Millie's Cookie cake as a gift, amiright?
Here at Cosmo we love a good cookie recipe, but Millie's Cookies are by far one of our FAVOURITE things to eat. Gooey, sweet, and the perfect ratio of chocolate to dough, we love them in small cookie form and those giant cookie cakes you always got for your birthday.
Here are some tips to get that Millie's Cookie cake JUST right:
Use a springform tin
Honestly, do not make the mistake of doing without. You need the clip to be able to get your gorge cookie cake out with ruining it.
Reach for the brown sugar
Lots of choc chip cookie recipes call for even parts white and brown sugar just like we have for that Millie's Cookie richness. But for that chewy, caramel-like flavour, use a little more brown.
Butter is your BFF
Sure, there are plenty of substitutes to butter, margarine makes cookies spread wafer-thin, and you want your dough. tobe extra-fluffy. If you want this cookie to be more like cookie dough (but then technically we're not making a Millie's Cookie... swap the butter for cream cheese. Oh, and make sure that butter is room temp baby!
Perfect that buttercream!
The most important ingredient in buttercream is, naturally, the butter. The temperature of your butter when you start making the buttercream will determine how well your frosting turns out. Too cold and it will be lumpy, too warm and it'll most likely not hold its shape. For the perfect temperature leave your butter out at room temperature until it's easy to press your thumb into it with only slight pressure! Don't forget the splash of milk, too. This just helps the buttercream to loosen up slightly.