Biscoff Chocolate Chip Cookies

1: Preheat the oven to 190C.

2: Measure out the Biscoff spread and scoop little balls using a small spoon. Place them on a plate and freeze.

3: In a large bowl, whisk together the sugar and vegan butter until light and fluffy.

4: Add the plant milk and vanilla, and mix well.

5: Mix in the plain flour, cornstarch, baking powder, and baking soda using a wooden spoon.

6: Roughly chop the dark chocolate into big chunks and fold it into the mixture.

7: Pop the mixture in the fridge for 15 minutes to firm up.

8: Scoop out a tablespoon of batter and place a frozen Biscoff ball in the center. Wrap the dough around the Biscoff to create a ball.

9: Place the dough on a baking tray and top with another frozen Biscoff ball. Keep cookies at least 7cm apart.

10: Bake in the oven for 10-12 minutes until golden around the edges.

11: Leave to cool for 10 minutes to firm up.