1 stick vegan butter
1/2 cup solid coconut oil
1/2 cup sugar
1 cup brown sugar
2 vegan eggs (Bob's Red Mill)
1 t vanilla
1 t baking soda
1/2 t salt
2 t corn starch
2 3/4 cups flour
Lots of vegan chocolate (Trader Joe's semi-sweet chips, TJ's bars, Walmart allergy-safe white chocolate chips)
Make vegan eggs. Allow to sit 5-10 minutes.
Cream vegan butter and coconut oil. Add sugars and beat. Add vanilla and vegan eggs. Beat until combined and smooth.
Add baking soda, salt, and corn starch.
Add flour gradually, mixing well, not overbeating.
Add as much chocolate as you like (chips and shavings from bars).
Mix until combined.
Form balls of dough and freeze on a cookie sheet.
Bake at 350°F for 10-12 minutes, or until golden brown.
Cookies can be stored in cool, dry place, or frozen.