These classic chocolate chip cookies deliver everything you want from a bakery-style batch: crisp edges, a soft chewy center, and pockets of melty chocolate in every bite. A quick chill before baking keeps the dough thick, so the cookies bake up with that irresistible craggy top instead of spreading thin. Brown sugar and vanilla give the dough real depth, while a sprinkle of flaky sea salt right out of the oven balances all that sweetness. The whole batch comes together in one bowl with basic pantry staples like flour, baking soda, and plenty of chocolate chips folded through. It's an easy, reliable go-to for an egg free baking rotation, and nobody reaching for one off the cooling rack will know the difference.
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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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