Heat treat your flour: either microwave it in a bowl for around 1 -2 minutes or until it reaches an internal temperature of 165°F, or pour it on a baking sheet and bake it in a preheated oven (350°F) for 5 minutes, then set aside to cool* (SEE NOTES)
In the bowl of a standing mixer or handheld mixer, beat butter, brown sugar, and granulated sugar until light and fluffy. Add in the vegan milk and vanilla extract, then mix until combined.
Add in the flour and salt and mix until a dough forms. Stir in the chocolate chips. Grab a spoon and dig in!
Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.HEAT TREATING FLOUR: Flour is not completely safe to eat until it has been heat treated to kill any potentially harmful bacteria that could be living in the flour. Heat treat around ⅓ cup more flour than the recipe calls for, as there will be less flour in the bowl after it has been heated.VEGAN MILK: Add more milk to the dough if it seems too dry, 1 teaspoon at a time.Storage Instructions: Cookie dough should be stored covered in the fridge for up to one week. It will be firm right out of the fridge. When you're ready to eat, let the dough soften at room temperature for around 10 minutes at room temperature or enjoy cold.