17. Simple Vegan Chocolate Chip Cookies

4 ½ cups (560 g) all-purpose flour (or gluten-free 1:1 baking flour), sifted and spoon & leveled*
1 tbsp cornstarch or arrowroot starch
1 tsp baking soda
½ tsp sea salt
1 ⅓ cups (300 g) salted vegan butter, melted and cooled to room temperature
1 ⅓ cups (135 g) light brown sugar
1 cup (200 g) organic granulated sugar
⅔ cup (170 g) dairy-free yogurt or unsweetened applesauce, room temperature
2 tbsp vanilla extract
2 cups (340 g) vegan chocolate chips*
2 bars vegan chocolate, chopped

Prep: Line a cookie sheet with parchment paper and measure out all ingredients.
Whisk: In a medium bowl, whisk together the flour, baking soda, and sea salt. Set aside.
Make the dough: In a large bowl, whisk together the vegan butter, sugar, brown sugar, dairy-free yogurt, and vanilla. Then add in the flour, cornstarch, baking soda, and sea salt. Use a rubber spatula to fold together. Stop just before all of the flour is fully mixed in.
Add chocolate chips: Fold in the chocolate chips and chopped chocolate until evenly distributed.
Chill: Chill the dough for 20-30 minutes. While chilling, preheat the oven to 350°F (175°C).
Bake: Scoop about 1.5 tablespoons of dough per cookie for regular-sized cookies (or 3 tablespoons for large cookies) onto the lined cookie sheet. Bake for 10-12 minutes, or until the edges are lightly golden and set. If the middles are soft, that's fine.
Cool: Remove from the oven and let the cookies cool for 10 minutes to firm up.
Enjoy: Sprinkle with extra sea salt and enjoy! Store the cookies in an airtight container at room temperature for up to 4 days, a week in the fridge, or a month in the freezer.