⅔cupvegan butter (150 g)use melted or room temperature butter
½cupwhite sugar (100 g)
½cupbrown sugar (100 g)
1tablespooncornstarch
2tablespoondairy-free milk
2teaspoonvanilla extract
¼teaspoonvinegar
1 ¼cups+ 2 tablespoon all-purpose flour (215 g)
¾teaspoonbaking soda
¼teaspoonbaking powder
¼teaspoonsea salt
1cupvegan chocolate chips (170 g)I used half chocolate chips and half chopped dark chocolate
Instructions
Combine all of the ingredients in a large bowl and whisk them up until you form a dough.
Fold in the chocolate chips.
Use a cookie scoop to scoop out the cookie dough onto a cookie sheet.
Add more chocolate chips or chocolate chunks on top of the cookies if you wish.
Refrigerate the cookie dough for 30 minutes. Also, preheat the oven to 350*F.
Place the cookies in the oven and bake them for 12 minutes.
Then take them out and leave them at room temperature for at least five minutes. This is really important as they are going to continue baking while on the hot cookie sheet. I know it's tempting, but don't eat them just yet!
Once the cookies have set at room temperature, top them with flakey salt and dig in!