Preheat the oven to 325 degrees Fareinheit.
To a large bowl, cream together the vegan butter and both sugars until well incorporated, light, pale, and fluffy. About 3-5 minutes of mixing.
113 grams Vegan Butter, 100 grams White Sugar, 50 grams Brown Sugar
Add the plant milk and vanilla extract. Mix again until fully combined, light, and fluffy.
14 grams Plant Milk, 1 tsp. vanilla extract
In a medium bowl, whisk together the dry ingredients.
108 grams All-Purpose Flour, 7 grams Cornstarch, 5 grams Fine sea salt, 3 grams Baking Soda
Add the dry ingredients to the wet, and mix until almost combined. There should be some dry spots left.
Add the chocolate chips. Mix until fully combined. Whipe down the sides with a spatula as needed.
1/2 cup Semi-Sweet Chocolate Chips
To a parchment or silicone baking mat-lined cookie sheet, weigh or scoop out 8 cookies per sheet. For small, 2-inch cookies, 18 grams is perfect (roughly heaping 1 tbsp. ball). 30 grams made a 3-inch diameter cookie. Roll the cookies into balls, place them 2 inches apart on the cookie sheet.
Bake for 8 minutes. After the 8 minutes, rotate the pan. Bake an additional 3-5 minutes until the edges of the cookie are golden brown. When you pull the cookies out, they will be puffy, but once set on the counter to cool, they will fall back down and crisp up. Leave to cool completely on the pan before transfering to a wire rack or plate.
