In a large mixing bowl, prepare your flax eggs (flaxseed meal + water) and let them gel for 5 minutes. Add in brown sugar, cane sugar, vegan butter, and vanilla (start with lesser end of range, and add additional 1 tsp for stronger vanilla flavor if preferred). Mix with electric mixer until creamy and pale in color (see photo) — ~ 1 minute.
Add flour, salt, and baking powder and stir by hand with a wooden spoon until fully combined. Fold in chocolate chips until just combined.
Put the bowl of dough in the refrigerator to chill for 40 minutes.
Preheat to 375 degrees F (190 C) and line 2 large, rimmed baking sheets with parchment paper.
Remove the cookie dough from the refrigerator and begin scooping dough in 1 ½ Tbsp scoops (we like this scoop) onto prepared baking sheets. Space cookies 2 inches apart to account for spreading. Bake cookies on a center rack for 12-15 minutes or until edges begin to turn golden brown. Option to sprinkle with a pinch of sea salt or Maldon salt while still warm for extra flavor contrast and texture.
Let cool for 10 minutes on the tray before enjoying! Perfect with a glass of dairy-free milk or a latte.
Store leftovers covered at room temperature up to 5 days, or in the freezer for up to 1 month. Enjoy at room temperature for best texture.
*You can scoop the dough and freeze it for future use; to bake, just place frozen cookie scoops onto a prepared baking sheet and bake at 375 F (190 C) for 12-15 minutes. *Prep time includes chilling dough. *If multiplying/shrinking the recipe, adjust flour accordingly based on 1 heaping cup = 1 cup + 2 Tbsp. *Nutrition information is a rough estimate.