100g vegan ‘block style’ butter, diced and at room temperature

165g light brown sugar

3 tbsp soy milk (or other non-dairy milk)

½ tsp vanilla extract

100g plain flour

100g strong white bread flour

½ tsp baking powder

½ tsp bicarbonate of soda

½ tsp fine sea salt

125g dark chocolate, roughly chopped

Flaked sea salt, for sprinkling

In a large bowl, using an electric hand mixer (or stand mixer), cream together the vegan butter and sugar, beating for about 2-3 minutes or until light and creamy. Add the soy milk and vanilla and mix until fully combined. In a separate bowl, whisk together the flours, baking powder, bicarbonate of soda, and salt. Add the flour mixture to the butter mixture and mix, on low speed, just until a uniform dough is formed. Add the chocolate and mix in briefly, just until evenly distributed. Cover the bowl and refrigerate for at least an hour, but preferably overnight, until firm. Chilling the cookie dough allows the flour to hydrate, giving the perfect end texture.

Preheat the oven to 180ºC (160ºC Fan) and line a baking tray with parchment paper.

Divide the dough into 6 equal pieces and roll each one into a ball. Place on the prepared baking tray and sprinkle a little flaked sea salt onto each one. You can also press a little extra chocolate onto the outside of the cookie dough balls at this stage if you like; it will give a bakery-quality look to the cookies, as they will have lots of melted chocolate showing on the outside of the cookie.