Step 1

Note: As this is a small batch recipe, make sure you measure your ingredients carefully. For the best results, use the grams measurements (where provided). Or use the spoon and level method where you fluff up the flour in your container with a fork, use a spoon to add it to your measuring cup and level it off with a knife. One teaspoon of ingredients goes a long way in a small recipe.

Step 2

Preheat the oven to 180°C (350°F). Line a small baking tray with parchment paper.

Step 3

Add the sugar, butter, milk and vanilla to a small bowl. Mix with a spatula or spoon until smooth.

Step 4

Add the flour and baking soda and mix until there are no pockets of dry ingredients. Add the chocolate mix until just combined. The cookie dough should be soft and tacky but not overly sticky, just like regular cookie dough.

Step 5

If making one giant cookie, shape the dough into a large ball and place it in the middle of your cookie shoot. Alternatively, divide the dough into 2 balls and arrange on your baking sheet, with space between each. The cookies will spread a lot in the oven.

Step 6

For one giant vegan cookie, bake it for around 14-16 minutes. For 2 cookies, bake them for around 11 minutes. The cookie(s) are ready when they're evenly golden brown, the edges look cooked and the center is still soft. When you take the cookie(s) out of the oven, it will continue baking.

Step 7

Enjoy your cookie(s) warm or at room temperature! If you have any leftovers, it will keep in an airtight container at room temperature for up to 3 days.