Instructions

• Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat (or lightly spray) and set aside.
• Make the flax “egg”: stir 1 tablespoon ground flaxseed with 2 1/2 tablespoons water until combined. Set aside for at least 5 minutes to thicken.
• In a large bowl or the bowl of a stand mixer, add 1/2 cup (1 stick) salted vegan butter (softened to room temperature), 1/2 cup cane sugar, and 1/2 cup packed brown sugar. Using a stand mixer or electric mixer on low speed, cream the butter and sugars for 3 to 5 minutes, until the mixture is smooth, light, and fluffy. Scrape down the sides of the bowl as needed.
• Add the thickened flax “egg” and 1 teaspoon vanilla extract to the creamed mixture. Beat on low until evenly combined.
• Add the dry ingredients: 1 1/2 cups all-purpose flour, 2 teaspoons cornstarch (or arrowroot powder), 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon kosher salt (use 1/2 teaspoon kosher salt if you used unsalted butter). Mix on low speed (or stir by hand) until the dough comes together and is thick and not sticky. Scrape the bowl as needed and avoid overmixing.
• Fold in 1 to 1 1/2 cups dairy-free chocolate chips or chunks with a spatula until they are evenly distributed through the dough.
• Portion the dough into 12 equal cookies using a cookie scoop or about 3 tablespoons of dough per cookie. Roll each portion into a smooth ball.
• Place the dough balls on the prepared baking sheet, spacing them evenly (they will spread while baking). Do not flatten the dough.
• Bake on the middle rack for 10 to 12 minutes. The cookies should look puffy and pale with golden bottom edges when done.
• Remove the baking sheet from the oven and, if desired, sprinkle the warm cookies with flaky salt. Let the cookies rest on the baking sheet for 10 minutes so they set and deflate slightly.
• Transfer the cookies to a wire cooling rack to cool completely. Store in an airtight container for up to 5 days, or freeze baked cookies for up to 2 months (or freeze the dough balls to bake later).