Heat the oven to 180°C.

Add the softened vegan butter into a bowl. Add the two types of sugar and mix well, until creamy, using a hand mixer.

Sift the flour and cocoa into a separate bowl. Add the baking soda and a pinch of salt.

Put the dry ingredients of the wet ones and mix well.

Add, if needed, one tablespoon of soy milk to make the cookie dough wetter.

Add the chopped chocolate and mix well using a spatula.

Cover a large oven tray with parchment paper.

Using a teaspoon, scoop out some cookie dough. Wet your hands and start shaping some cookie dough balls. Place max. 9 cookie balls on the tray, at distance from each other. You will bake these in two batches.

Bake the Oreo chocolate chip cookies for 10 minutes, until the outsides are slightly crispy and the insides are soft. Remove them from the tray, carefully, by lifting only the parchment paper and placing it somewhere else. Let them cool.

Cover the baking tray again with some parchment paper, but be careful not to burn yourself, it's hot!

Place the rest of the cookie dough balls and bake for 10 minutes.

Let the cookies cool before eating them.