2 sticks vegan butter, softened at room temperature
1 c. Brown sugar
1/2 c. Granulated sugar
2 t. Vanilla
3 T. Vegan milk
2.5 c. Flour
1 t. Baking soda
1 t. Sea salt (plus more for sprinkling)
1/2 c. Vegan chocolate chips (or more, to taste)
Optional: add chopped nuts, dried cranberries or cherries, or add 1/2 c. Cocoa powder and an extra tablespoon of milk for double chocolate chip cookies.
Preheat oven to 350*. Cream butter and sugars until smooth and incorporated. Add vanilla and milk and mix on low. Add salt and soda, then slowly add flour half a cup at a time. Gently mix in your chocolate chips and any other optional mix-ins.
Scoop onto cookie sheets lined with parchment paper and allow adequate space for them to spread. Sprinkle the tops with a small amount of sea salt. Bake until just set and browned, then gently slide your paper off onto a cooling rack to cool completely. The cookies will be soft and gooey and chewy, so let them fully cool before transferring to a container.
The dough can be made ahead and frozen, and the baked cookies freeze beautifully as well.