In the bowl of a stand mixer, cream the butter until smooth. Add the sugars, the vanilla and the soy milk with beater on medium speed, stopping to scrape down the sides (don’t worry if the mix appears to split, it won’t affect the final cookie). Beat for five minutes (do not skip this bit!).
In a medium bowl mix the flour, baking powder corn flour and salt. One spoon at a time, with the mixer on a low speed, add the flour mix to the butter mix. Beat until fully incorporated - don’t overmix, you want to cookies chewy and soft, not brittle. Add the chocolate chips and mix to combine.
Using a medium cookie scoop, portion out the dough onto a baking sheet lined with baking parchment. Leave a good gap between each ball of dough. You should get 8 cookies. (Do not roll the balls of dough in your hands - this will overwork the flour and alter the texture of the cookie).
Make sure there is visible chocolate on top of each ball of cookie dough. If there isn’t, add a couple of chocolate chips. Sprinkle each ball of dough with some maldon salt.
Place the baking sheet in the freezer for 20 minutes and preheat the oven to 170c.
Once chilled, place the baking sheet in the oven and bake for 10 - 12 minutes. The centre should look slightly under baked and the edges should be golden brown.
Allow to cool for 10 mins on a wire rack before eating.