Start by lining two baking sheets with parchment paper.
Next, in a medium bowl, whisk together the organic all-purpose flour, baking soda, arrowroot starch, and sea salt and set aside.
Now, in the bowl of your electric stand-mixer (w/ a paddle attachment), beat together the butter, shortening, and both sugars until fluffy and creamy, beating on medium speed, about 2-3 minutes. Keeping the mixer's speed on medium, add the egg and vanilla extract. Be sure to scrape the bottom and sides if needed.
Reducing to low-speed, add the dry ingredients and continue mixing until well incorporated, about another 3 minutes or so. Next, add the vegan chocolate chips (I used Enjoy Life Foods) and gently stirring using a rubber spatula, until fully incorporated into the batter, about 1 minute. Be careful not to over-mix. **NOTE: The batter should be thick.**
Once done, cover the bowl with plastic wrap and refrigerate for 1 hour or freeze for 30 minutes.
In the meantime, preheat oven to 350 degrees Fahrenheit.
Once chilled, remove cookie dough from the refrigerator and allow it to sit at room temperature for about 10 minutes. Then, form cookie dough balls (using a 1 Tbsp sized cookie dough scooper or spoon), and line them up on each baking sheet. **NOTE: I placed 6 cookie dough balls on each baking sheet to leave enough space in between each one.**
Place cookies in oven and bake for 10-12 minutes. **NOTE: Be sure to place unused cookie dough back in the refrigerator to chill until ready to use again.**
Remove them from oven and let cool until fully set before removing them from baking sheet. **NOTE: cookies will still look soft, but that's OK! They'll harden a bit once cooled.**
Repeat same steps with each round of cookies until batter is complete.
**Cookies can be stored in a tightly covered container for up to 1 week or refrigerated for slightly longer freshness.** Cookie dough can remain refrigerated for 2-3 days. Baked cookies can be frozen for up to 3 months.**