Step 1

Line a cookie sheet with parchment paper, and measure out all ingredients.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, and sea salt. Set aside.

Step 3

In a large bowl, whisk together the vegan butter, sugar, brown sugar, dairy free yogurt, and vanilla. Then add in the flour, cornstarch, baking powder, baking soda, and sea salt. Use a rubber spatula to fold together.  Stop just before all of the flour is mixed in.

Step 4

Fold in chocolate chips until evenly distributed.

Step 5

Chill the dough for 20-30 minutes. While the dough is chilling, preheat the oven to 350F.

Step 6

Using a cookie scoop, and roll about 1.5 tablespoons of dough per cookie for regular sized cookies, or 3 tablespoons of dough for large cookies onto the sheet. Place into oven and bake for 10-12 minutes (my oven, I bake them exactly 11 minutes each time for large cookies) or until the edges are lightly golden and are “set.” The middles shouldn’t be dough-y looking, but if they’re still soft, that’s perfectly fine.

Step 7

Remove from the oven and let cool for 10 minutes. This allows the cookies to firm up to hold together.

Step 8

Sprinkle with extra sea salt and enjoy! Store these cookies at room temperature in an airtight container for up to 4 days, a week in the fridge, or a month in the freezer.