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Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
In a large bowl, add vegan butter, granulated sugar, and light brown sugar. Using a handheld electric mixer or a stand mixer, cream together until light and fluffy (typically 2-3 minutes on medium speed). Add almond milk and vanilla extract, then cream together once more just to combine.
Add all-purpose flour, cornstarch, baking soda, baking powder, and salt to the bowl. Mix together until the flour is evenly incorporated.
Scoop the cookie dough and roll into 12 balls. Add the extra ⅓ cup granulated sugar to a bowl. Generously roll each ball of cookie dough in the granulated sugar, then transfer to the baking sheets.
Bake cookies on the middle rack in the oven, one tray at a time, for 10-12 minutes. Remove cookies from the oven when their edges are beginning to firm but the center still looks underbaked. The cookies will be very puffy! This is totally normal. Lift the baking sheet and drop it onto the counter. Repeat this action 5-7 times, as needed. This will force the cookies to slightly crack and de-puff while cooling, creating a delicious soft and chewy texture! Let the cookies cool before devouring. Enjoy!