You can bake your own giant Millie’s cookie with this super easy recipe

If you still haven’t satiated your newfound baking bug just yet, we have an excellent recipe for an eye-catching bake that’s easy, quick and delicious – and makes for the perfect gift.

Cookies are great for bakers of all levels to make, so once you’ve tried your hand at Pret’s iconic chocolate chip cookies, these five-ingredient peanut butter cookies and this recipe for delicious three-ingredient Nutella cookies, next on your baking to-do list has to be a recreation of the Millie’s Cookies giant celebration cookie.

Millie's Cookies
Millie’s Cookies

We’ve all drooled over those iconic 11″ iced cookies in the past, because we know just how how doughy and delicious they are – and now, you can recreate the magic at home thanks to the much-loved bakery teaming up with The Big Bakes to release their top-secret-until-now recipe.

Millie's Cookies
Millie’s Cookies

If stuck for a gift idea, this would make the ideal thoughtful care package – not only can you decorate and personalise it with icing, what says ‘I love you’ more than a supersized cookie?

Millie’s Cookies giant cookie recipe

INGREDIENTS

2 eggs
1 tsp salt
1 tsp vanilla
390g plain flour
1 tsp baking soda
235g unsalted butter
340g chocolate chips
110g granulated sugar
255g light brown sugar

FOR THE ICING 

100g butter
150g icing sugar
25g cocoa powder

METHOD

  1. Preheat oven to 160C.
  2. Using a stand mixer or electric hand whisk, combine the sugar and butter and mix together until pale and fluffy.
  3. Add in the eggs one at a time and mix until combined.
  4. Once the eggs are fully mixed in add the vanilla and mix.
  5. Add the flour, baking powder and salt and mix slowly until evenly combined.
  6. Pour in chocolate chips and give it a final mix until your dough has formed.
  7. Wrap your cookie dough in cling film and leave to chill for two hours in the fridge.
  8. Weigh out 400g of cookie dough and roll into a ball (you’ll probably have enough dough for two giant cookies).
  9. Place the ball in the centre of your baking tray (lined with baking parchment paper) and gently press down into a large puck shape.
  10. Bake for 30-35 minutes until golden brown on the edges.
  11. Leave to cool for 1 hour before decorating.
  12. While your cookie is cooling you can make your chocolate buttercream by beating the icing sugar, butter and cocoa together until smooth.
  13. Put your buttercream into a piping bag and get decorating!