Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.

In a medium bowl, whisk together 280 grams all-purpose flour, 1 teaspoons baking soda, and 0.5 teaspoons fine salt. Set aside.

In a large bowl, beat 115 grams vegan butter, softened, 150 grams brown sugar, packed, and 100 grams granulated sugar together until light and fluffy, about 2 minutes

Mix in 60 milliliters unsweetened plant milk and 2 teaspoons vanilla extract until well combined.

Gradually add the dry mixture to the wet mixture, stirring just until combined. Fold in 200 grams vegan chocolate chips.

Cover the dough and chill in the fridge for at least 30 minutes to prevent excessive spreading.

Scoop dough into 24 balls (about 2 tablespoons each) and place on the prepared baking sheets, spacing them 5cm apart. Sprinkle with 1 pinch flaky sea salt, for topping.

Bake for 12 minutes , until edges are golden but centers still look slightly underdone.

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.