Preheat and prep. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

Whisk dry ingredients. In a medium bowl, whisk 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt. Set aside.

Mix the wet ingredients. In a large bowl, whisk 1/2 cup melted refined coconut oil (slightly cooled) or neutral oil with 1/2 cup granulated sugar and 3/4 cup packed light brown sugar until glossy and combined.

Add egg and vanilla. Whisk in 1 large egg and 2 teaspoons vanilla extract until smooth. If using a flax egg, mix 1 tablespoon ground flax with 2.5 tablespoons water and let thicken for 5 minutes before adding.

Add dairy-free milk. Stir in 2 tablespoons dairy-free milk to help mimic butter’s moisture and tenderness.

Combine wet and dry. Use a spatula to fold the dry ingredients into the wet until just combined. Do not overmix. The dough should be thick and slightly sticky.

Fold in chocolate. Stir in 1 to 1 1/4 cups dairy-free chocolate chips or chunks. Save a few for pressing on top later if you like bakery-style looks.

Chill briefly. Cover the bowl and chill the dough for 20–30 minutes. This helps prevent spreading and boosts chewiness.

Scoop. Use a 1.5-tablespoon scoop to portion dough onto the baking sheets, spacing 2 inches apart. Press a few extra chips on top and sprinkle with a pinch of flaky salt if using.

Bake. Bake 9–11 minutes, until edges are set and lightly golden but centers still look soft. Do not overbake—they’ll set as they cool.

Cool. Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely. Enjoy warm for maximum melty goodness.