Every great chocolate chip cookie comes down to technique, and this one nails it: creaming the base until pale and fluffy, chilling the dough so it holds its shape, then baking just until the edges set while the centers stay soft. That short rest in the fridge matters more than people think — it deepens the flavor and keeps the cookies from spreading too thin in the oven. A hit of vanilla extract and a generous fold of chocolate chips throughout give every bite that classic bakery pull, and a sprinkle of flaky sea salt on top right out of the oven balances the sweetness beautifully. The result is a thick, chewy cookie with golden edges and a tender center — the kind that's easy to fit into an added sugar–conscious kitchen without losing what makes a chocolate chip cookie worth baking in the first place.
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Whisk together the flour, baking soda, and fine salt in a medium bowl until evenly combined. Set aside.
Beat the dairy free butter, granulated sugar, and brown sugar together in a large bowl with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes.
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