Vegan Chocolate-Chip Cookies are my new obsession. You know why? Vegan chefs are like, "I've given up meat, so I get sublime sweets!" And these do taste better than their non-vegan counterparts!
Prep the dough. In a large bowl, whisk together the flour, baking soda, salt, sugar, and brown sugar until well combined.
Add wet ingredients. Fold in the chocolate chips, milk, oil or melted vegan butter, and vanilla extract, stirring until the mixture forms a cohesive dough. If the dough is too dry, add a little more milk, one tablespoon at a time.
Chill the dough. Shape the dough into a large ball, cover, and refrigerate for at least 2 hours, or freeze until cold to the touch.
Preheat and shape. Once the dough is chilled, preheat your oven to 325°F. Roll the dough into small balls and place them on a greased baking sheet, spaced apart to allow for spreading.
Bake to perfection. Bake the cookies on the center rack for 11 minutes. They may appear soft and underdone, but they will firm up as they cool.
Cool and enjoy. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.