Allow 1 large egg and ½ cup plant-based butter to come to room temperature.

Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper or a silicone baking mat.

In the base of a stand mixer, cream together plant-based butter, ½ cup brown sugar, ¼ cup granulated sugar, and 4 Tablespoons espresso powder.

Next mix in 1 teaspoon vanilla and egg.

Slowly spoon in 1½ cups flour, ½ teaspoon salt, and ½ teaspoon baking soda until almost combined.

Remove from the mixer and fold in 1 ½ cup dark chocolate chips.

Using a 1.5 Tablespoon cookie scoop, scoop drops of cookie dough onto prepared baking sheet.

Sprinkle with flaky sea salt. Bake for 12-13 minutes.

Remove from oven and allow to cool on the cookie sheet for about 1 minute before moving to a cooling rack.