Make the Cookie Dough

• Whisk together the dry ingredients in a large bowl and set aside for later
  280 grams All Purpose Flour, 1 tsp Baking Soda, 1½ tsp Corn Starch, ½ tsp Salt
• In a separate bowl, whisk together the melted butter, brown sugar, and granulated sugar. Make sure there are no lumps left
  170 grams Vegan Butter, 150 grams Brown Sugar, 100 grams Granulated Sugar
• Whisk in the egg and the egg yolk to the sugar and butter.
  1 large Egg, 1 large Egg Yolk
• Finally, whisk in the vanilla extract to the butter, sugar and egg mixture
  2 tsp Vanilla Extract
• Pour the mixture into the dry ingredients and hand mix with a large spoon or spatula
• Fold in the chocolate chips, taking care to combine them fully
  200 grams Vegan Semi-Sweet Chocolate Chips
• Cover the dough with saran wrap and let chill in the refrigerator for at least 2 hours, but up to 2 days. Chilling the vegan chocolate chip cookie dough overnight will stop the cookies from spreading too much when baking.
• After chilling, take the dough out of the fridge and let sit at room temperature for ~10 mins
• Preheat the oven to 325℉
• Line two large baking sheets with either a silicone mat or parchment paper
• Measure out 2 Tbsp of dough and roll into an oval (taller rather than wider) which helps make a thicker, chewier cookie
• Place 9-10 vegan cookie dough balls onto a baking sheet
• Bake the cookies for 13 minutes, or until the edges appear slightly brown
• Remove from the oven and let cool for 10 minutes on the baking sheet (the cookies will continue to set and bake as they cool on the sheet).
• After ~10 minutes of cooling on the baking sheet, transfer the cookies to a rack to finish cooling