Crispy on the outside, chewy and gooey on the inside!
Add vegan butter, light brown sugar (packed), and granulated sugar to a bowl and mix together using a standing mixer or hand-mixer. Beat until fluffy.
Add non-dairy milk and vanilla. Blend.
Add all-purpose flour, baking soda, and salt. Mix together until combined.
Pour in the chocolate chips and blend until well-combined.
Cover the cookie dough with cling wrap and chill in the fridge for at 30 minutes or more.
When ready to cook, preheat the oven to 350 and line a baking sheet with parchment paper (or tinfoil).
Bake cookies in the middle rack for 10-15 minutes.
Remove cookies and allow them to cool for 5-10 minutes.