Allow ½ cup vegan butter and egg to come to room temperature.

Preheat the oven to 360°F and line a baking sheet with parchment paper or a silicone baking mat.

In the base of a stand mixer or in a large bowl with hand-held beaters, cream together ½ cup vegan butter, ½ cup brown sugar, and ¼ cup granulated sugar.

Once light and fluffy, add the egg and 1 teaspoon vanilla. Mix on low until incorporated. 

In a medium sized mixing bowl stir together 1½ cups flour, ½ teaspoon baking soda, ½ teaspoon salt, and ⅛ teaspoon cinnamon.

Mixing on low, spoon the dry ingredients into the the wet ingredient mixture until incorporated.

Once the dough is mixed together, add 1-1½ cups chocolate chips into the batter and stir until evenly distributed.

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

Optional-Sprinkle the tops with sea salt flakes.

Bake for 10-12 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.