Chocolate Chip Cookie Test 4: Flour Quantity Recipe (with Video)

Make and chill the cookie dough
1. Combine the flaxseed meal and water and let the mixture sit at room temperature to thicken for at least 5 minutes.
2. Meanwhile, whisk together the flour, baking soda, and salt in a medium bowl and set aside.
3. In the bowl of a stand mixer, cream together the vegan butter and sugars on low speed for 1 minute until lightened in color and slightly fluffy.
4. Scrape down the sides of the bowl, then add the flax mixture and the vanilla.
5. Continue mixing on low for 1 more minute; scrape down the sides of the bowl.
6. Fold in the dry ingredients in 3 additions until barely any streaks of flour remain.
7. Add the chocolate chips and fold together until evenly distributed.
8. Scoop the dough into 1/4 cup portions with a scooper, spoon, or measuring cup; place the scoops on a quarter sheet pan and cover with plastic; chill for at least 2 hours and up to overnight.
Bake and finish the cookies
1. Preheat the oven to 375 F and position two racks in the upper and lower thirds of the oven.
2. Once the dough has chilled, roll the scoops into smooth balls and, if desired, top with a few extra chocolate chips.
3. Line two baking sheets with parchment paper and place 6 dough balls on each tray.
4. Bake for 16 minutes, rotating the trays halfway through baking, until the cookies are golden around the edges but still soft in the middle.
5. As soon as the cookies come out of the oven, sprinkle with flaky sea salt.
6. Serve warm or at room temperature.
7. Cookies keep at room temperature for up to 4 days in an airtight container.