Preheat oven to 350 F. Line baking sheet with parchment paper.
In a large mixing bowl beat together the butter and sugar on medium-high speed until pale and fluffy, about 3-5 minutes.
Whisk together 1 tablespoon of egg replacer, and 2 tablespoons of water in a small bowl. Allow it to sit for 1 minute to thicken.
Add the Bob's red Mill egg replacer, and vanilla extract and beat on medium speed until fully combined.
Scrape the bottom and the sides of the mixing bowl with a spatula. Then add the flour, cornstarch, baking soda, and salt. Mix together on medium-low speed until all of the ingredients are combined. Don't overmix
Fold in 1 cup of the chocolate chips.
Use a 2 tablespoon scoop to drop balls of cooking dough onto the prepared baking sheets. Leave about 2 inches between each cookie dough ball to allow for spreading.
Bake one sheet at a time on the center rack. Bake for 8-10 minutes or until lightly golden brown around the edges. Do not overbake. The cookies will be a bit puffy when you remove them from the oven.
While the cookies are still warm, use the remaining ¼ cup of chocolate chips, to drop a few on the top of each cookie.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.