Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside. Prepare the vegan egg replacer according to the package directions, then set it aside.

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a stand mixer with a paddle attachment or in a medium mixing bowl with a hand mixer, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy.

Gradually add the flour mixture to the wet ingredients and mix until just combined. Be careful not to overmix.

Gently stir in the chocolate chips until evenly distributed throughout the dough.

Scoop the dough into portions, approximately 1 heaping tablespoon each, and place them onto the prepared baking sheet. Make sure there's at least 2 inches of space between the cookie dough balls.

Bake for 10 minutes, or until the edges are golden brown. The centers may still look a little soft, but they’ll firm up as they cool.

Let the cookies rest for 15 minutes on the baking sheet, then transfer them to a wire rack to cool completely.