In another bowl, whisk together flour, baking soda, salt, and the dry portion of your egg replacer.
Slowly pour the wet portion of your egg replacer (e.g. water or plant milk) in with the butter and sugar while the mixer is on. Add vanilla and mix well.
Add the flour mixture to the mixer bowl, half a time, mixing on low speed only until flour is just incorporated. Pour in chocolate chips and mix on low speed just for a moment until chips are incorporated; can finish this step by hand.
Measure out cookies (either 77g or 1/4 cup portions) into balls, but don’t roll or pack them tightly. Sprinkle top of each cookie with sea salt.
Refrigerate portioned cookies for at least 2 hours to allow dough to hydrate. They can also be frozen and baked at a later date.
When ready to bake, place cookies 3 inches apart on a parchment paper lined baking sheet – I put no more than 6 on a standard home sized pan.
Bake 13-14 minutes, no longer. They will remain soft when you take them out; you want the inside to stay soft. After cooling for a few minutes on the baking sheet, allow cookies to cool on cooling racks.
*Note: Other brands are typically 100% fat, so the amount of butter you use will be reduced to 362 g or 3 sticks + 2 Tbsp. When browning these other brands, add a few whole pecans (if not allergic) and take 2 Tbsp out of the measured sugars & add them to the pan also. Just be sure to keep the pecans out when adding butter to the mixing bowl. These butters likely won’t foam or brown, so cook approximately 5 minutes until the sugars melt and the pecans toast a bit.
**Note 2: I use Freely Vegan’s Vegan Egg or Bob’s Red Mill egg replacer. You can also use 4 Tbsp ground flax seed plus 8 Tbsp water. I add the dry and wet separately rather than mixing them together to ensure even distribution.