Preheat the oven. Set your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and even baking.

Mix the dry ingredients. In a medium bowl, whisk the flour, baking soda, cornstarch, and salt until combined. This helps avoid pockets of soda or salt later.

Combine the wet ingredients. In a large bowl, whisk the melted coconut oil or vegan butter with the brown sugar and granulated sugar until glossy and well blended, about 30 seconds. Whisk in the plant milk and vanilla until smooth.

Bring the dough together. Add the dry mixture to the wet mixture. Use a spatula to fold just until no dry streaks remain. The dough should look soft but not greasy.

Fold in the chocolate. Stir in the dairy-free chocolate chips. If using nuts, add 1/2 cup here. Don’t overmix.

Portion the cookies. Scoop the dough into 1 1/2-tablespoon balls (a small cookie scoop works great). Place them 2 inches apart on the prepared sheets.

Bake. Bake 9–11 minutes, until the edges are set and lightly golden but the centers still look slightly underbaked. This is key for chewy cookies.

Finish and cool. If you like, press a few extra chocolate chips on top right out of the oven and sprinkle a pinch of flaky sea salt. Let cookies cool on the sheet for 5–7 minutes to firm up, then transfer to a rack.

Serve. Enjoy warm for melty chips and a tender center. They’ll set further as they cool.