Allow the vegan butter and egg to come to room temperature.

In the base of a stand mixer or in a large bowl with hand-held beaters, cream together the vegan butter, granulated sugar, and brown sugar.

Once light and fluffy, add the egg and vanilla. Mix on low until incorporated.

In a medium sized mixing bowl stir together cocoa powder, baking soda, salt, and flour.

Mixing on low, spoon the dry ingredients into the the butter/sugar mixture until incorporated.

Once the dough is mixed together, add the chocolate chips into the batter and stir until evenly distributed. 

When you are ready to bake, preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.

Using a cookie scoop, scoop the cookies into balls and add a few extra chocolate chips on top. 

Sprinkle the tops with flaky sea salt.

Bake for 12-15 minutes.

Remove from the oven and allow to cool on the baking sheet for about 2 minutes before transferring to a cooling rack to cool completely.