Chewy Chocolate Chip Cookies

Method

1. Whisk the melted vegan butter with the brown and caster sugars in a large bowl for 1 minute until glossy and well combined.
2. Whisk in the plant milk and vanilla.
3. Add the flour, cornflour, bicarbonate of soda and salt and stir with a spatula until just combined into a soft dough.
4. Fold in the chocolate chips, then cover and chill the dough for at least 30 minutes (or up to 3 days). Chilling stops the cookies spreading too much and deepens the flavour.
5. Heat the oven to 180°C (350°F / gas 4) and line two baking trays with baking paper.
6. Scoop the dough into 16 balls (about 2 tbsp each) and place on the trays at least 7 cm (3 inches) apart.
7. Bake for 10–12 minutes, until the edges are golden but the centres still look slightly underdone.
8. Sprinkle with flaky salt, then cool on the trays for 10 minutes to firm up before moving to a wire rack.