LEVAIN BAKERY STYLE COOKIES BUT VEGAN 🌱

Beat cold butter with sugar, either by hand or with a mixer, until fluffy. If your butter is very cold you might find it easier to break it into the sugar with a pastry cutter or fork. Add the aquafaba, soy milk and vanilla and beat until creamy. In a separate bowl, mix together flour, cornstarch, baking soda and salt. Gently fold the flour mixture to the butter and sugar mixture until just combined. Stir in the walnuts and chocolate chips. Weigh out 6oz balls of dough and place them onto a parchment lined baking tray with enough space apart. Optionally sprinkle with flakey salt. Place the tray with the dough balls into the fridge for about 30 minutes and preheat the oven to 425F. After 30 minutes, bake the cookies for 15 minutes, checking at the 12 minute mark to make sure they are not over-browning (every oven is different!) If you choose to make smaller cookies (about 2-3oz each), they will only need around 10-12 minutes in the oven. Let these cool on the tray for at least 10 minutes before transferring them to a wire wrack to finish cooling. Enjoy!