In a medium mixing bowl, add the vegan butter, light brown sugar, and white sugar. Using a spatula or a hand mixer, cream the ingredients together until the mixture is light and fluffy.
Next, mix in the vanilla extract and milk of choice. Stir until fully combined, ensuring that the mixture is smooth and creamy.
Gradually add the all-purpose flour to the bowl. Mix until everything is just combined; be careful not to over-mix.
Gently fold in the vegan chocolate chips using your spatula. You can adjust the amount based on your preference for chocolatey goodness.
For a firmer cookie dough, you can place the mixture in the refrigerator for about 30 minutes.
