Instructions

• In a stand mixer fitted with the paddle attachment or large bowl and using a hand mixer, beat butter, sugars and vanilla until smooth.
• Add flour, soda and salt and beat for 30 seconds, and then add milk.
• Once mixture is well combined, add chocolate chips and marshmallows and mix for 20 seconds.
• Wrap dough and place in the fridge for 24 hours.
• Once ready to use, remove dough from the fridge and set aside for 30 minutes.
• Meanwhile, preheat oven to approximately 200 degrees Celsius and line a large baking tray with baking paper.
• Using an ice-cream scooper, scoop mixture evenly (one or two scoops per cookie, depending on how big you want them) onto tray and press down slightly.
• Bake for approximately 20 minutes or until cookies start to brown.
• Eat warm with vegan ice-cream or store in an airtight container until ready to serve. Makes 18 large cookies or 36 small ones.