Chocolate chip cookies

Ingredients

makes 10-12 cookies

• 55g vegan block butter
• 75g light brown soft sugar
• 30g caster sugar
• ½ tsp vanilla bean paste
• 3 tbsp soya milk
• 150g plain flour
• ½ tsp baking powder
• ¼ tsp fine sea salt
• 60g dark chocolate, chopped

Directions

1. In a large bowl, add the butter, brown sugar and caster sugar and cream together until fluffy. Mix in the vanilla bean paste and milk.
2. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet and mix in until well combined. Add the chocolate and stir through.
3. Place the dough in the fridge for at least 30 mins before shaping.
4. Line a large baking tray with baking paper. Divide the dough into equal portions - take a piece and roll into a ball then place on the baking tray. Leave space between each ball and flatten slightly with your hand. Transfer the tray to the fridge for another 30 minutes or more before baking.
5. Preheat the oven to 180°C. Bake the cookies for 13-15 minutes until golden. Be careful not to overbake as they will firm up as they cool. Leave to cool on the tray for 10 minutes then transfer to a wire rack.