Vegan Brown Butter Chocolate Chip Cookies

0 In a pan, melt and brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden color (or just deepens in color), this should take about 5-7 minutes. As soon as it turns the golden brown color, remove the pan from heat. There should be 140g (~1/2 cup + 3-4 tablespoons) of butter remaining. Transfer the brown butter to a bowl and allow to cool to room temperature. If it’s too hot, the dough and cookies will be a greasy mess. Do not let it re-solidify, it should still be a pourable liquid! 
1 Prepare the egg replacer and allow to set for 5 minutes. 
2 In a large mixing bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Beat until smooth. Add flax eggs and vanilla extract. Mix to combine.
3 Add the dry ingredients to the wet ingredients. Using a rubber spatula, fold the ingredients together until just combined. Gently fold in the chocolate chips. 
4 Cover the cookie dough with plastic wrap and chill in the refrigerator for at least 1 hour (overnight is best if you can stand to wait), or up to 72 hours.  
5 When ready to bake, preheat oven to 350°F and line a baking sheet with parchment paper. Using a cookie scoop, scoop the dough out into balls, placing on the prepared baking sheet a 2 inches apart. 
7 Bake for 10-11 minutes, until golden and the edges are just set (you want to underbake them slightly, as they'll continue to bake as they cool). 
8 Sprinkle each cookie with flaky sea salt and allow to cool for 5-10 minutes. Enjoy!