Step 1

Prepare your vegan egg and set aside until ready to use.  Mix together the flour, baking soda, baking powder and salt in a medium sized bowl.

Step 2

Next, add your softened butter to a large bowl, along with the brown and white sugar.  Use an electric mixer to beat the butter and sugar together until light and fluffy, about 3 minutes.  You want to make sure the butter is completely softened at room temperature.

Step 3

Add in the vegan egg and vanilla extract and beat again until everything is combined.

Step 4

Add the flour mixture to the butter and sugar mixture and beat until everything comes together and you can easily form the batter into a ball.

Step 5

Add in the chocolate chips and mix until they’re completely incorporated.

Step 6

You can bake these cookies immediately if you want to, but I prefer to chill the dough for at least an hour before baking.  Dough can be chilled up to about 5 days in the refrigerator if needed.

Step 7

Pre-heat oven to 350 degrees F.  Form the dough into balls, any size you like, and place on a baking sheet.  Bake cookies until the bottom is just browned but the top still looks a little bit underdone (they will finished cooking as they cool and this will ensure that they are gooey on the inside).  Cookies will take about 10-20 minutes total, depending on how big you make them. I like to take the cookies out after about 10 minutes and bang the cookie tray on the top of the oven so that they aren’t quite as thick.  Sometimes I do that a few times during the cooking process.

Step 8

Remove cookies from the oven and place on a cooling rack until ready to eat.