EASY VEGAN LEVAIN CHOCOLATE CHIP COOKIES

Prepare the flax egg: In a small bowl, combine the ground flaxseed with water and let it sit for 5 minutes.
Cream the butter and sugars: In a separate bowl, cream together the vegan butter, brown sugar, and white sugar until slightly creamy.
Incorporate the flax egg: Add the flax egg and vanilla extract to the creamed butter and sugar mixture. Mix well to combine.
Combine dry ingredients: In another bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
Mix all the ingredients: Add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Gently fold in the chopped walnuts and chocolate until evenly distributed throughout the dough.
Shape and freeze the dough: Divide the dough into 6 equal-sized balls (slightly elongated upwards to make them slightly tall). Place them on a baking sheet lined with parchment paper (leaving enough space between each cookie) and freeze for at least 2-3 hours.
Preheat the oven: Preheat your oven to 185°C (365°F).
Bake the cookies: Bake for 23-27 minutes until the edges are golden brown. Turn off the oven and leave the cookies inside for an additional 5-10 minutes to achieve desired texture (the exact time depends on how chewy you prefer them on the inside).
Cool completely: Remove the cookies from the oven and let them cool completely on the baking sheet for 30 minutes before serving.