Chewy bakery-style cookies with big chunks of white and dark chocolate.
Preheat your oven to 200C (180C fan)/ 400F / Gas mark 6. Line or grease two large baking trays.
Prepare your flax egg by mixing the flax seeds with 3 tablespoons of water. Set aside for 5 minutes to allow it to thicken.
In a large bowl, cream the butter with the caster sugar and brown sugar until light and fluffy.
Add the flax "egg" from earlier, along with the plant-based milk, self-raising flour, and cocoa powder.
Mix everything lightly, then use your hands to form a dough. Add your dark and white chocolate chunks, then use your hands again to incorporate them into the dough.
Divide the dough into 10-12 pieces and roll them into balls. Place the balls on the baking trays and use your hands to flatten them slightly. Make sure to leave 2-3 inches in between the cookies as they will expand as they bake.
Bake for 10 minutes then remove them from the oven. They will still be wobbly but will firm up as the cool.
Leave to cool completely before removing them from the tray.
*For a crunchier cookie, bake for just under 15 minutes.
*Store in an airtight container for up to 5 days.