• Preheat the oven to 350°F (180°C). Line two large cookie sheets with parchment paper. Lightly oil paper with oil spray. Set aside.
• In a large bowl or the bowl of your stand mixer, add sugar, brown sugar, and margarine. Use the whisk attachment or an electric beater to beat the ingredients into a creamy mixture - it takes about 1 minute on medium speed.
• Beat in plant-based milk and vanilla extract. Stop the beater.
• In another bowl, whisk the dry ingredients together: flour, cornstarch, salt, and baking soda.
• Sift the dry ingredients into the wet. Now swap to the paddle attachment if you are using a stand mixer, mix to incorporate and form a buttery cookie dough.
• Fold in chocolate chips and beat few time to just incorporate.
• Film the dough into plastic wrap and chill the dough in the fridge for at least 30 minutes to 1 hour before baking.
• Scoop out cookie dough balls the size of a golf ball (about 1 1/2 tablespoons) per cookie. Roll between your hands and place on the baking sheet, leaving 3 inches as the spread while baking.
• Bake for 12-14 minutes or until golden brown then cool 5 minutes on the cookie sheet before transferring to a cooling rack.
• Cool at room temperature completely for 1 hour.

Storage

• Store the cookies in a cookie jar for up to 1 week or freeze them in zip-lock bags for up to 1 month.