Preheat the oven to 180°C and line the baking tray with parchment paper. Set aside.
To a mixing bowl, add vegan butter, white cane sugar, and brown sugar and cream together with a hand mixer for about 1 minute until fluffy. Add unsweetened almond milk and 3-4 drops of orange essential oil and mix until combine. Then add sea salt, cocoa powder, cornstarch, baking soda, and half of the all-purpose flour, mix, add the rest of the flour and mix again with a hand mixer until just combined. Don't overmix the batter.
Use a kitchen scale to divide the dough into 20 small balls. Each ball should weigh about 17 g.
Place the cookie dough ball on the prepared tray (make some space between them). Bake them in a preheated oven for 10 minutes.**
Take the cookies out of the oven and let them sit on the tray for about 2-3 minutes. Then place them on a cooling rack and let cool for at least 10 minutes.
Meanwhile, place a chopped dark chocolate bar in a glass bowl, then place the bowl over a small pot of simmering water. Stir occasionally until melted and smooth. Take the bowl off the stove.
Drizzle each cookie with dark chocolate and sprinkle with fresh or dried orange zest.
Let the chocolate harden completely.