In a small bowl, mix 1 tablespoon of ground flaxseed with 6 tablespoons of water. Stir and let it sit for about 5 minutes until it thickens.

In a large mixing bowl, cream the cold vegan butter, brown sugar, and granulated sugar together for at least 4 minutes until light and fluffy. Scrape down the sides of the bowl to ensure everything is well combined.

Mix in the vanilla extract, then add the prepared flax eggs and mix until fully incorporated.

In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough should resemble playdough. If it’s too wet, add a bit more flour; if too dry, add a splash of plant milk.

Gently fold the chocolate chips into the dough until evenly distributed.

Form the cookie dough into 3-ounce balls and place them on a baking sheet. Refrigerate for at least 30 minutes to help them maintain their shape during baking.

While the dough is chilling, preheat your oven to 375°F (190°C).

Bake one test cookie on a parchment-lined sheet to ensure your oven temperature is accurate.

Bake the cookies for 18-20 minutes, turning the baking sheet halfway through. Look for a matte finish on top; if they’re still shiny, they need more time.

Let the cookies cool for 30-45 minutes to firm up before enjoying. This step is essential for achieving the perfect texture.