1. Heat the oven to 200C/180C fan/gas 4 and line two flat baking trays with baking paper. Combine the vegan butter and sugars in a bowl, then beat with an electric mixer until light and fluffy. Mix in the Dr. Oetker Vanilla Bean Paste and dairy-free milk, then sift over the flour, Dr. Oetker Baking Powder and cornflour. Whisk briefly until all the ingredients are combined. Add the Dr. Oetker Dark Chocolate chunks and stir through the dough.
2. Divide the mixture into 16, then roll each portion into a ball. Space the balls out on the baking trays and flatten lightly with the palm of your hand. Bake for 10-12 mins until pale and golden. Leave to cool on the trays for 10 mins, then transfer to a wire rack to cool completely. Eat straight away or store in an airtight container for up to three days once cooled.