Step 1

In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.

Step 2

Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.

Step 3

Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.

Step 4

Fold in the chocolate chunks evenly.

Step 5

Chill the dough for at least 30 minutes.

Step 6

Preheat oven to 350°F (180°C).

Step 7

Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.

Step 8

Bake for 12-15 minutes, or until cookies just begin to brown.

Step 9

Cool completely.

Step 10

Enjoy!