Bakery style chocolate chip cookies (Dairy-Free Birthday Edition)

• 3/4 cup Vegan butter, cold and cubed
• 3/4 cup Dark brown sugar
• 1/3 cup White sugar
• 2 units Large eggs + 1 egg yolk
• 2 teaspoons Vanilla bean paste
• 2 cups All-purpose flour
• 1 teaspoon Cornstarch
• 1 teaspoon Espresso powder
• 1/2 teaspoon Baking soda
• 1 tablespoon Vegan milk powder
• 1/4 teaspoon Baking powder
• 3/4 teaspoon Salt
• 1 cup Vegan semi-sweet chocolate chips
• 3/4 cup Vegan milk chocolate chips
• 1/2 teaspoon Coarse sea salt for topping

1. 1

   In a bowl, whisk together the flour, baking soda, baking powder, vegan milk powder, espresso powder, cornstarch, and salt.

2. 2

   In a stand mixer, cream the cold vegan butter with the brown and white sugars for 2-3 minutes until fluffy.

3. 3

   Add the eggs, extra yolk, and vanilla bean paste, mixing well.

4. 4

   Gradually add the dry ingredients and mix slowly until just combined.

5. 5

   Fold in the vegan chocolate chips with a spatula.

6. 6

   Cover the dough and refrigerate for at least two hours.

7. 7

   Preheat the oven to 175°C and line a baking sheet with parchment paper.

8. 8

   Shape the dough into large balls, keeping them tall.

9. 9

   Bake for 15-16 minutes until edges are golden and the center is soft.

10. 10

    Sprinkle with coarse sea salt immediately after removing from the oven and let cool slightly before serving.

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