Instructions

• In a large bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set the dry mixture aside.
• In a separate large bowl, add 1 cup softened (not melted) vegan butter, 1/2 cup sugar, and 1/2 cup brown sugar. Beat with an electric mixer on medium speed (or use a sturdy spoon) until smooth and creamy, about 2–3 minutes.
• Add 1 teaspoon vanilla extract to the butter-sugar mixture and mix until incorporated.
• Gradually add the flour mixture to the butter mixture and stir or beat on low just until combined. Do not overmix.
• Fold in 1 cup chocolate chips until evenly distributed.
• If the dough is crumbly and does not hold together, add up to 1/4 cup milk of choice, one tablespoon at a time, mixing after each addition, until the dough holds together. Stop once the dough is cohesive.
• Cover the dough and refrigerate for at least 2 hours.
• When ready to bake, remove the dough from the refrigerator and preheat the oven to 350°F (180°C). Line a baking sheet or prepare your baking surface.
• Divide the chilled dough into 6 equal portions and shape each into a ball. Place the balls on the prepared baking sheet, spacing them a few inches apart.
• Bake for 12–15 minutes, or until the edges are slightly brown.
• Remove the baking sheet from the oven and let the cookies cool on the sheet for 10 minutes, then transfer the cookies to a wire rack to cool completely.