Preheat the oven to 350 degrees F and line a baking tray with parchment paper.
In a large mixing bowl, whisk to combine the melted vegan butter, brown sugar, white sugar, and vegan milk
Then, slowly add flour, baking soda, and salt. Combine well until smooth. Fold in about chocolate chips - as much or as little as you like.
Scoop the cookie dough batter with an ice-cream or cookie scooper. Place each scoop on the prepared baking tray, about 2 inches apart.
Bake cookies for 14-15 minutes. Do not overbake! Remove cookies from the oven and allow them to cool for at least five minutes on the baking tray. Then, transfer cookies to a cooling rack and cool for another five minutes. Serve.
When measuring sugar and flour, use a spoon to scoop into measuring cups. This will help ensure we’re not over-measuring.
Be sure to use a sifter for the flour. This will help lighten the flour, yielding fluffy and soft chocolate chip cookies.
Once baked, cookies can be stored in a cookie jar or covered container for up to 5 days.
To store cookie dough, transfer to an air-tight container for up to 5 days in the refrigerator and up to 2 months in the freezer.
Feel free to include additional add-ins like walnuts, pecans, or sliced almonds.