In a large bowl, combine vegan butter, sugar, brown sugar, vanilla extract, and soy milk. Using a dough blender, hand mixer, or stand mixer, mix the ingredients until well incorporated.
Fold in chocolate chips. Place in the fridge for 2 hours to overnight.
Preheat oven to 350°F.
Once the oven is hot, line a baking sheet with parchment paper.
Scoop out 1-2 tablespoonfuls of dough using a scoop or large spoon. Roll into balls and place 2" apart on the parchment lined cookie sheet.
Bake at 350°F for 8-11 minutes, or until golden brown on the edges.
Let the cookies cool for a few minutes on the baking sheet, then transfer them to a cooling rack. They'll firm up as they cool.
Once they are cool, place them in an airtight container at room temperature or in the fridge.
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Notes
* For a successful recipe, I suggest measuring ingredients on a kitchen scale. It gives more accurate results.*If using coconut oil, measure solidified coconut oil (½ cup or 90 grams). The dough will be drier after being in the fridge and the dough will spread more.*Store cookies in an airtight container for up to 5 days or in the fridge for up to a week.* Freeze baked cookies or form the dough into balls and freeze for up to 3 months. When ready to eat, place on a parchment lined cookie sheet and bake a couple of minutes longer than baking time.