Chewy Chocolate Chunk Cookies

Method

1. Add the aquafaba to a small bowl and whisk for a couple of minutes until frothy.
2. In a separate mixing bowl, cream together the sugars, vegan margarine, vanilla extract, bicarbonate of soda and a pinch of salt until fully combined. Then fold in the aquafaba until it's fully incorporated. Finally, fold in the flour until fully incorporated, but avoid over-mixing otherwise the cookies will be a little dense.
3. Next roughly chop the dark chocolate into 1-2cm pieces and fold into the cookie dough. Divide the cookie dough into 12 evenly-sized pieces and roll each into a ball. Place on a chopping board or a plate and refrigerate for 30 minutes.
4. Preheat the oven to 180°C / 356°F and line 2-3 large baking trays with baking paper.
5. Add 4-6 balls on each baking tray and bake for 10-12 minutes until slightly golden brown around the edges. Note: the cookies will feel soft when you first take them out of the oven but they will harden as they cool down.
6. Remove the cookies from the oven and leave to cool on the tray before placing them on a cooling rack. These are best eaten slightly warm!