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

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

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.

Fold in chocolate chips until evenly distributed.

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

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.

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

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.