Vegan Double Chocolate Cookies

In a large mixing bowl, cream together the vegan butter, brown sugar, and white sugar until well combined and creamy.
Add the vanilla extract and plant-based milk to the mixture. Mix well to incorporate all the ingredients.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients in the mixing bowl. Stir until a thick cookie dough forms.
Fold in the dairy-free chocolate chunks, making sure they are evenly distributed throughout the dough.
Cover the bowl with a plate and chill the dough in the fridge for 30 minutes.
10 minutes before taking the cookie dough out of the fridge, preheat your oven to 350ºF (176ºC) and line a baking sheet with parchment paper.
Remove the chilled dough from the refrigerator and scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart. You can use a cookie scoop or your hands to shape the dough.
Bake in the preheated oven for 14-16 minutes. The cookies will continue to firm up as they cool.
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely.
Store any leftovers in an airtight container for up to a week.