Perfect Vegan Chocolate Chip Cookies! Crispy edges, gooey slightly under-baked insides, and melty puddles of chocolate. I highly recommend a sprinkle of flaky sea salt for a peak cookie-eating experience!
Towards the end of the chilling process preheat oven to 350°F (175°C) and move a shelf to the middle.
Scoop out 3 tablespoons of dough per cookie, and place on a cookie sheet, leaving plenty of room around each one.
Bake in the middle of the oven for about 14 minutes until just golden around the edges but still somewhat pale on top. They should look like they need a few more minutes in the oven and will still be very soft. They will firm and cook a little more as they cool.
Remove from the oven and immediately bang the tray really hard on the stove top or a thick wooden cooking board twice and if using sprinkle liberally with flaky sea salt. Banging knocks any air out of them which improves the texture.
Leave to cool on the tray for 5 to 10 minutes before transferring to a wire rack.