Melt the vegan butter in a small silver or light-coloured saucepan over medium heat. Let it bubble and sizzle until golden brown and nutty-smelling (don’t let it burn!). Set aside to cool slightly.

In a large mixing bowl, whisk together flour, cornflour, baking powder, baking soda, and salt.

In a separate bowl, mix white and brown sugar and the coconut yogurt. Add in the browned butter and vanilla. Stir until the mixture looks smooth and caramel-like.

Make a well in the dry ingredients and pour in the wet mixture. Stir until mostly combined, then fold in the chocolate chips until there are no flour streaks left.

Measure out 60g scoops of dough (a generous ice cream scoop), roll into balls and place them in an airtight container. Refrigerate for at least 12 hours, or up to 48 hours for best flavour and texture.

Preheat oven to 180°C / 350°F (170°C fan).

Place 6 chilled cookie dough balls on a baking tray lined with parchment, spacing them apart as they will spread out.

Bake for 13 minutes, or until the edges are golden and the tops look set but still pale in the centre.

Immediately press a few extra choc chips into the tops if desired.

Let them cool on the tray for 20 minutes to finish setting and get that golden finish. Then transfer to a wire rack (or eat warm!).