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Heat-Treat the Flour: Preheat your oven to 350° F. Evenly spread the flour on a cookie sheet and bake for 5 minutes. Let cool, then use as directed.
Make the Egg Substitute: Whisk together the cornstarch and water until the cornstarch is dissolved.
Make the Cookie Dough Bites: In a medium mixing bowl, cream the softened butter for 30 seconds with an electric mixer. Add the granulated sugar and brown sugar and mix until well creamed, about 1 minute. Add the vanilla and corn starch slurry - stir it again before adding as the corn starch will settle. Mix until well combined. Add the flour and salt and mix until just until just combined. Stir in the chocolate chips. Scoop into balls about 1 and ½ tsp (½ tbsp) or 1 tbsp in size. You can make them smaller or larger - whatever you prefer.
Serve + Store: Enjoy immediately! Store leftovers in an airtight container in the fridge for up to a week. Let come to room temperature for 15-30 mins before enjoying, so they aren't so stiff from being cold.