Ingredients
115g plain flour
100g dark chocolate
100g soft light brown sugar
90g unsalted vegan butter
40ml oat milk
25g white sugar
1 tablespoon vanilla extract
0.5 teaspoon baking soda
Handful of salted crisps
Pinch of sea salt
Method
1] Melt butter in a saucepan
2] Combine both sugars, milk & vanilla in a large mixing bowl
3] Pour slightly cooled butter in & whisk until smooth
4] Sift in flour, salt & baking soda, stir to combine [do not overmix]
5] Chop chocolate into rough chunks, add to mixture & save a few for the topping
6] Take a handful of crisps, crumble into cookie dough
7] Fold to combine, just enough to evenly distribute the fillings
8] Refrigerate cookie dough for a minimum of 45 mins
9] Remove from fridge, scoop out heaped tablespoon portions & roll with your hands into mini balls
10] Place onto baking tray, press extra choc chunks on top
11] Bake for 11-12 mins at preheated 190c until edges are crispy [the middle will still appear slightly doughy]
12] Remove from oven & leave to fully cool [you can carefully place into fridge to hurry along]
13] Only when cookies have solidified, transfer from baking tray to a plate, sprinkle with optional sea salt & enjoy!