In a large mixing bowl mix the sugar and orange zest together until the orange starts to release it's aroma. Now add the the softened plant butter to the bowl and beat until the mixture is creamy and fluffy.
Now add the plant milk and vanilla extract and mix to combine. The mixture might look like it's seperated at this point, but don't worry as once the dry ingredients are added the cookie dough will come together.
Place a sieve over the top of the mixing bowl and sift all the dry ingredients (flour, baking powder, bicarbonate of soda, cornflour and salt) and mix until a dough starts to come together.
Stir through the chocolate chips/chunks until evenly distributed throughout the dough. Cover the bowl and leave the dough in the fridge to chill for 30 minutes – this an optional step but I find it makes rolling the cookie dough easier, you can skip this step and roll the cookie dough straight away.
Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line two large baking trays with baking parchment or silicone baking mats. Divide the dough into 15 equally sized pieces. I like to weigh mine to be exact (aim for approx. 60g portions). Place the balls of cookie dough out on the baking trays and leave room between each piece of cookie dough to allow the cookies to spread - I bake my cookies in batches, and usually only bake 4 on a tray at one time.
Bake the cookies for 10-12 minutes or until they’ve turned a light golden colour. Once the cookies are out of the oven press a few extra chocolate chips/chunks into the tops of each cookie if desired.
Allow the cookies to cool completely on the baking trays – as they cool they’ll firm up.
Once the cookies are cooled store them in an airtight container. The cookies will keep for up to 3 days, but like most baked goods they’re best enjoyed on the day of baking. Try warming the cookies in the microwave and serving with either whipped cream or ice cream.