Cream the room-temperature vegan butter, cornstarch, and both sugars, in a mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beating them together for several minutes until the mixture is light and fluffy. Scrape down the sides of the bowl as needed to ensure even mixing.

Gradually add the water and vanilla extract to the butter-sugar mixture. Continue to beat the mixture on medium-high speed for a few more minutes, until it no longer appears curdled and becomes smooth.

Sift in the flour, baking soda, and salt and mix just until combined. Do not over mix to prevent gluten development, which might cause to you have lumpy batter which bakes unevenly.

Hold aside a couple of tablespoons of chocolate chips to top the cookies with. Fold in the rest of the chocolate chips until evenly distributed throughout the dough. If you are adding walnuts, macadamia pieces, or other nuts, you can mix them in now. Cover the dough and chill it in the refrigerator for at least thirty minutes to chill the fat.

Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.

Portion the chilled dough into balls approximately 2 tablespoons, using a cookie scoop or spoon. Flatten the dough balls with the palm of your hand onto the prepared baking sheet, leaving space between each to allow for spreading. Distribute the reserved chocolate chips onto the tops of the cookies, pressing them into the surface. If desired, sprinkle a pinch of coarse sea salt on each cookie.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling.