Put the softened vegan butter, the sugars, the vanilla, baking powder and soda, and the pinch of nutmeg in the bowl of a stand mixer, with the paddle attachment. Starting on a low speed, combine all of the ingredients. When nicely mixed, turn it up to a medium speed, and cream the ingredients together for 8-9 minutes, stopping to scrape the bowl half way through. The mixture should turn pale and fluffy.

With the mixer on a medium speed, slowly pour in the aquafaba, and mix until combined. Scrape down the sides of the bowl with a rubber spatula, and mix again for 30 seconds.

Put both flours into the bowl, and mix together, start with a low speed until the four is incorporated, and then turn it up to medium until everything is beautifully mixed.

Add in the chocolate. You can choose to either stir these in by hand with a wooden spoon, or with the stand mixer on it's lowest setting. Mix until evenly distributed.

Divide the dough into 8 portions (approx. 130-140g each), and roll into balls. Place on a large plate, wrap in cling film, and refrigerate for at least 12 hours, and up to 72 hours.

Once the dough has rested in the fridge, it's time to bake. Preheat an oven to 180 degrees C/160 degrees C fan/gas mark 4.

Line a baking tray with non stick baking paper

Once the oven is up to temperature, arrange 4 of the dough balls on the baking tray, ensuring to keep them well spaced out for the to spread. Optional - Sprinkle the balls with a little salt if you would like, to help boost the flavour.

Bake in the oven for 20 mins, until lightly golden brown and puffed.

Leave the baked cookies on the baking tray to cool for a minimum of 30 minutes. If you try to handle them whilst still hot, they will simply disintegrate into a gooey mess.

Transfer to a wire rack and cool completely, and bake any remaining dough portions. Store baked cookies in an airtight container, and eat within 2 days.