Wet Ingredients: In a medium mixing bowl, add the warm melted vegan butter, white sugar, and brown sugar. Whisk by hand or with an electric mixer for at least one minute, or until the mixture is smooth and the sugar granules begin to dissolve. Add vanilla and warm water and continue to mix/whisk until you have a smooth sugar syrup.

Dry Ingredients: In a large mixing bowl, add flour, potato starch, baking soda, and salt. Whisk together until well-mixed.

Finish and chill the dough: Pour the wet ingredients into the bowl with dry ingredients. Mix well until the dough is smooth and shiny. Fold in the chocolate chips and mix well. Cover the bowl with a lid, beeswrap, or plastic wrap and place it in the refrigerator for at least 2 hours to chill.

Prep for baking: When ready to bake, take the dough out of the refrigerator and let rest at room temperature for 30 minutes. Preheat the oven to 325 degrees F (162 degrees C). Line cookie sheets with parchment paper or a silicone liner. Roll the dough into large round balls with about 3 tablespoons of dough each. This will make large, but not jumbo-sized, chocolate chip cookies. Leave about 3 inches between the cookies to allow for spread. I bake only 6 cookies per large baking sheet.

Bake: Bake for 10-12 minutes, or until the edges are golden brown and the tops have some light golden brown color. Then remove from the oven and allow to cool for 10 minutes before gently using a spatula to remove the cookies from the sheet and place on a cooling rack. Let cool and enjoy!