Here are a few of my secrets for these chocolate chip cookies. 1. Using a combination of brown sugar and granulated sugar: The brown sugar mixed with white adds a wonderful caramelized flavour without being overpowering. 2. Chilling the dough in the fridge: As I mention below, chilling the dough plays a role in giving the baked cookies a chewier texture. 3. Using yogurt or applesauce to add moisture: Not every vegan egg substitute is equal, and in this recipe, the only ones that work are either vegan yogurt (my #1 choice), or fruit puree like applesauce (makes a slightly less chewy and more soft cookie, but still very good).