In a medium bowl whisk together; flour, corn starch, baking powder, baking soda, and salt. Set aside.

In a stand mixer, or a hand mixer with a bowl, cream together the vegan-friendly butter until fluffy, about 1 minute.

Add brown and granulated sugars and cream together until smooth and fluffy, about 3-5 minutes, scraping down the sides of the bowl as needed.

Mix in 3 tbsp aquafaba and mix for 1 minute on medium speed. Repeat with remaining 3 tbsp of aquafaba, and vanilla.

On a slow speed, add the flour mixture to the butter mixture, 1 cup at a time. Mix just until combined and do not over mix.

Fold in the chocolate chips on a slow speed.

Using a 4.2 ounce scoop, or a 1/3 cup measuring cup, scoop out the cookie dough and place onto the prepared baking sheet 2-3 inches apart.

Using your fingers, cut the dough balls in half (use a pinching motion) and then place the part you removed on top of the bottom of the half. Place the sheets in the freezer for 30 mins.

Preheat your oven to 350F and line a baking sheet with parchment or a silicone baking mat.

Bake cookies for 10 mins, the cookies will be just barely golden at the edges.

Leave them on the baking sheet to cool for 10-15 minutes. Then transfer to a wire rack.