For The Cookie Dough To Serve (Optional)

1. Heat your oven to 200°C/400°F (or 180°C/350°F if you're using a fan or convection oven). Find a 7-inch cast-iron skillet or non-stick cake tin.
2. Combine the vegan margarine, caster sugar and brown sugar in a sizeable bowl and mix. Add in the vanilla and mix again.
3. Add the flour to the bowl and mix. If you need it, you can add the plant-based milk to help the dough stick together in a firm ball.
4. Add in the chocolate chunks/chips and gently knead them into the dough.
5. Place the dough in the center of the cake tin/skillet and gently press it with your fingers until it almost reaches the edges. It will spread and rise in the oven, so don't worry about forcing it all the way to the edges.
6. Bake for 20-25 minutes. You'll know it's ready when the top is golden brown and has a slight wobble in the middle. It's better to remove it early rather than late because you can always put it back in to bake for longer if necessary.
7. Let your cookie dough cool for 5 minutes before enjoying it warm with vegan ice cream and melted chocolate.