Vegan peanut butter chocolate chip cookies - chewy in the middle and crispy around the edges, these peanut butter cookies are easy to make and very, very moreish!
Place the vegan butter, peanut butter, caster and light brown soft sugars in a bowl and whisk with an electric mixer until light and fluffy. (You can also use a wooden spoon and elbow grease!).
Add the milk and vanilla extract and whisk until well combined then add the flour, cornflour, baking powder and salt and whisk again until smooth.
Stir in most of the chopped chocolate, reserving a handful to top the cookies with.
Line a couple of baking sheets with baking parchment. Divide the dough into eight equal portions and roll each one into a ball.
Place the balls well spaced apart on the baking trays and flatten each one very slightly with your hand. Press a few chunks of the reserved chocolate into the top of each one.
Place the trays in the fridge for at least half an hour if possible (though the cookies can be baked right away if needed). The dough will keep in the fridge for a couple of days (covered); or the cookie dough balls can be frozen and baked straight from frozen as needed.
Preheat the oven to 180C/350F/gas mark 4. Bake the cookies for about 15 minutes, until golden around the edges. They will still be soft in the middle but will firm up as they cool.
Once the cookies are baked, remove the trays from the oven and drop them from a height of about 20-30cm onto the counter top. This helps to flatten the cookies out but it is totally optional if you prefer a thicker cookie.
For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.