Joshua Weissman Copycat Cookies

1 3/4 c ap flour

3/4 tsp table salt

1 tsp corn starch

1/2 tsp baking soda

5/8 c dairy free butter, cold

5/8 c packed light brown sugar

1/4 c granulated sugar

1 egg

1 egg yoke

5 - 6 oz dairy free chocolate chips

Start by creaming in the bowl of a stand mixer the butters and sugars until light and fluffy. Slowly add in the egg and egg yoke and combine.

Add in all remaining ingredients and mix on low - low medium until thoroughly combined. Place bowl in refrigerator to chill for about 45 min - 1 hour.

Preheat oven to 425 F and line a baking sheet with parchment.

Scoop out dough about 1-2 tablespoons in size. Roll into a ball and place 2" apart on parchment.

Bake for 9-11 minutes until tops are just slightly browned. They will continue to darken as they cool. Immediately move to a cooling rack to prevent the bottoms from burning, but let cool completely.

Enjoy!

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