In a medium-sized mixing bowl, combine the flour, cornstarch, baking powder, and salt.

Beat the butter, shortening, and brown sugar together for 3-4 minutes, or until well combined, fluffy, and noticeably lighter in color, using an electric mixer or stand mixer.

After thoroughly creaming the sugar mixture, add the vanilla, maple syrup, and almond milk and beat on high until the mixture is smooth and fluffy.

Gradually incorporate the dry ingredients into the wet, folding together with a spatula to form a dough.

Mix in approximately half of the chocolate chips. Place the remaining chocolate chips on a small plate.

Refrigerate the dough while you preheat the oven to 400°F. The longer you can chill this dough, the better, but 30 minutes is a good place to start!

When you're ready to bake, line a baking sheet with parchment paper. Divide the dough into three equal balls and roll each one in the chocolate chips until the tops of the cookies are dotted with chocolate chips.

Bake for 10-14 minutes, or until golden brown, at 400°F.

Remove from the oven and immediately sprinkle each cookie with sea salt.

Serve right away!