Here’s my first attempt at the Giant Iced Millie’s Cookie. For those of you overseas not familiar with Millie’s cookies it’s a bakery chain here in the UK. One of their signature products are the giant cookies that they do for special occasions and as you can see from the picture below it’s like a giant skillet cookie. It’s really simple to do and is a nice twist on the traditional chocolate chip cookie. Mine says congratulations as it was baked in celebration of my sister getting into uni. Just use your favourite chocolate chip cookie recipe (or you can use mine) Chewy Chocolate Chip Cookies, bake it in a cake pan for around 40 mins (depends on the thickness), cool then ice and you’re good to go!
What do you do when you’re in the middle of baking and have left over melted chocolate that you need to use up?
Make these cute little treats, you can use them to decorate a cake or just eat them as they are
Make sure you use greaseproof paper to make sure they don’t stick to your tray!
Recipe taken from: The Farm Chick
Notes: Make cupcakes without the icing for a great lunchbox snack. These cupcakes are extremely moist and chocolatey .
- 1cup sugar
- 1cup brown sugar
- 1 3/4cup cocoa powder
- 1 1/2tsp baking soda
- 1 1/2tsp baking powder
- 1/2tsp salt
- 2 eggs
- 1 cup Milk
- 1/2 veg oil
- 2tsp vanilla
- 1 cup boiling water
- 1 Tub Betty Crocker Tempting Chocolate Icing
- Preheat oven to 180oc and line a muffin tin with cupcake liners
- Sift the dry ingredients into a mixing bowl
- Add the eggs, milk, oil and vanilla and beat with a mixer for about 2 mins
- Add the boiling water and beat until just blended. At this point the batter will be extremely runny
- Pour the batter into the liners and bake for 20-25 mins until the centre of the cupcakes pring back when lightly touched
- Once cooled pipe on the chocolate icing if desired.
Link to original recipe: http://thefarmchicks.typepad.com/farmchicks/2009/01/moist-chocolate-cupcakes-with-vanilla-buttercream.html