An eggless and dairy-free replica of the classic Pizza Hut cookie dough. Soft, warm and gooey.
Preheat oven to 200°C/400°F (or 180°C/350°F if you're using a fan or convection oven). Have a 7-inch cake tin or cast-iron skillet to hand, no need to grease or line.
In a large bowl, mix together the vegan butter, caster sugar and brown sugar. Add in the vanilla and mix again.
Add the flour to the bowl and mix. Add the plant-based milk if you need it, to help the dough stick together in a firm ball.
Add in the chocolate chunks/chips and gently knead them into the dough.
Place the dough into the centre of the cake tin/skillet and press gently with your fingers until it almost reaches the edges. It will spread and rise in the oven so don't worry about pressing it too much.
Bake for 20-25 minutes. You'll know it's ready when it's golden brown on top with a slight wobble in the middle. It's better to take it out too early than too late, as you can always put it back in to bake for longer if needed.
Leave your cookie dough to stand for 5 minutes before enjoying it warm with vegan ice cream and melted chocolate.