In the bowl of a mixer fitted with a paddle attachment, add the room-temperature dairy-free butter, brown sugar, granulated sugar, and salt. Whip on medium-low speed for 1-2 minutes until combined and fluffy.
Bring the mixer to low speed and add the vanilla extract; let that whip for 1 minute.
Turn the mixer off, and add your chocolate chips. mix on low until combined.
In a separate bowl combine the flour, baking soda, and baking powder with a whisk.
With the mixer off, add the flour mixture to the bowl of the mixer and set it on low until combined (about 30 seconds to one minute).
Roll the dough into a log and separate into 12-14 even pieces. Roll them into a ball, and place on a parchment-lined baking sheet. place the sheet with the rolled dough into the freezer for 30 minutes.
Remove the cookie sheet from the freezer and bake in the middle rack of the oven for 12-15 minutes.
Once done, allow to set for 3-5 minutes before moving to a cooling rack to cool for 10-20 minutes.
Enjoy!
Notes
These are the BEST Vegan Chocolate Chip Cookies! Perfect texture, sweetness, and richness! Enjoy!