This recipe makes 24 medium to large cookies but feel free to half the recipe for 12, or make smaller cookies if you want more 🙂

STEP 1:
 Get out all you ingredients and utensils: for this you will need:

Utensils :

-Cookie cutters you can use circles, hearts whatever shape you wish, I am using these rainbow ones I bought ages ago.
-A large mixing bowl and whisk/fork/spoon to mix with
– Weighing scales
-A baking tray
-A cooling rack or a plate or something to put them on when they come out the oven(not on this image)
-a rolling pin
-Greasing/baking paper to line your baking tray with, or just something to grease your baking tray with… ( I am out of baking paper so I am improvising with tin foil that I will spread a small amount of flour on to stop cookies sticking.

Utensils^

Ingredients:

-1 teaspoon vanilla extract
-450 grams of self raising flour
-2 large eggs
-1 teaspoon of a pinch of salt
1 bag of chocolate chips (or how ever many chocolate chips you want) I am using chocolate chunks combined with small amount of dark chocolate I will cut up, that I have left from baking brownies.
-200 grams of sugar (its recommended to use 100 grams of caster sugar and 100 grams of brown sugar but I only have brown so thats what I will be using.
-250 grams of unsalted butter

Ingredients ^

STEP 2
Measure out your ingredients and pre heat oven to 200 degrees or gas mark 4

Measured out, sugar with salt in, flour, eggs with vanilla extract, butter

STEP 3
Sift your sugar and flour and salt into your large mixing bowl, then gradually add wet ingredients. Start with combing the butter. Then add the eggs. Then the best bit add the chocolate chips/chunks in.

Sift flour and add sugar and then slowly add your wet ingredients. I did have to add a tea spoon of almond milk to help mix.
Add chocolate chips in. I used chunks and some dark chocolate left over that I chopped roughly. Should look something like when well combined.

STEP 4

Find a clean surface and sprinkle and cover in flour. Grab you cookie dough and flour the top and bottom and place on the floured surface. Grab your rolling pin and cookie cutters!

Flour your surface, batter and rolling pin.

STEP 5

Roll out your dough until about 2 cm thick or until you think is ok, obviously the thicker it is the less cookies you will have but thinner you will have more.. just depends how thick you want, I did about this below and same again and got cookies out of it all, so if you want more roll it out thinner.

Step 6

The fun bit. Cut your cookies into shapes!

Cut your shapes. I used the orange medium circle, the blue large flower which just turned them into big circles.

STEP 7

Place on baking trays CAREFULLY…

I didn’t have any baking paper so improvised with tin foil with flour which stops your cookies sticking.

STEP 8

Put in your preheated oven and BAKE for about 10 minutes or until when you put your finger on middle of cookie it bounces back and doesn’t stay flat. basically until they are cooked or start going slightly golden.

STEP 9

Put on a cooling rack or a plate and leave until cool (about 10-15 minutes)…

…If you can wait for that long

STEP 10

The BEST bit! Getting to eat them!

Don’t forget to share them with your family/friends. I am taking these to our friends house tonight, now lockdown is easing, we will be having a fun catch up with pizza, cookies and a board game in their back garden (all covid safe and sticking to rules) I will let you know how good they are and judging by past baking efforts there won’t be any left for the next day!

Hope you give it a try! If you do, tag me on Instagram with your cookie creations with the #wonderfullycuriousbaking

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