Pre-heat the oven to 350F.

In a large mixing bowl, cream the softened vegan butter and both sugars with an electric hand mixer until light and fluffy (about 8-10 minutes).

Add the non-dairy milk and vanilla. Mix for addl 6-7 minutes. Scrape the bowl and mix for a few more seconds.

Mix the flour, salt, and baking soda in a separate bowl and add dry to wet. Mix until most of the flour is gone and the dough has formed. Switching to a wooden spoon or spatula, scrap the bowl and mix the dough until all the flour is incorporated.

Stir in chocolate chips.

Scoop dough onto a baking sheet lined with parchment paper with a tablespoon. Make sure each scoop has enough chocolate chips and flatten slightly.

Bake in the oven for 8-10 minutes until the edges of the cookies begin to turn golden brown.

Remove the parchment paper from the baking sheet and onto a wire rack to cool.

Once the cookies have cooled, remove from parchment paper and serve.