These cookies really are delicious! Once you've made the mixtures, you can pop them in the freezer and then slice off and bake fresh cookies whenever you like! As you can see, they're half milk chocolate flavour, with milk chocolate chips, and half vanilla flavour, with white chocolate chips! To make the white chocolate mixture you'll need 110g of self raising flour, 50g of softened butter and 70g of caster sugar. Pop it all into a bowl and mix it all together with a wooden spoon. Add a few drops of vanilla extract for flavouring, and a good handful of white chocolate chips. Once you've added these things, mix again! The milk chocolate mixture is made in exactly the same way but with one difference - it contains cocoa powder. You need to add about a tablespoon of cocoa powder. Before you do, take a tablespoon of the self-raising flour out of the mixture. When you've added the cocoa powder, mix again then add in the milk chocolate drops. When the cookie dough is thoroughly mixed, roll it out into a fat sausage shape. You can add a touch of milk if it gets a bit dry. When you've rolled it out, wrap it up carefully in a sheet of cling film. Make sure that both cookie dough rolls are the same size, then pop them both into the freezer for about half an hour. Once they're well chilled, take them out of the freezer, unwrap them carefully and dip a knife into some warm water. Then slice the dough rolls straight down the middle. Place the two contrasting halves together... ...and then you can slice off as many cookies as you want! Pop the cookies onto a greased baking tray and remember to leave plenty of space around them, because they get bigger as they cook. Bake them at 180 degrees celsius or gas mark 4 in the oven, for about 20 minutes. You can wrap the dough rolls back up in cling film and pop them in the freezer, where they can stay for up to a month. And that's it - freshly baked cookies whenever you want! For other ideas, how about adding some orange or apricot pieces to the mixture? Read on for more details... For Chocolate/Chocolate: Vanilla extract/essence and white chocolate chips. 25g cocoa powder replacing flour in recipe, 40g plain or milk chocolate chips. For Apricot and Vanilla/Chocolate: Few drops of vanilla extract/essence and 40g well chopped dried apricots. Chocolate as previously. For Orange/Chocolate: Grated zest of an orange and a teaspoonful of orange juice, 40g white choc chips. Chocolate as previously. For Lemon and Sultana/Chocolate: Grated zest of a lemon and 40g chopped sultanas. Chocolate as previously.