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Preheat oven to 375˚F (190˚C). In a large bowl, add ½ cup softened vegan butter and 1 cup brown sugar. Beat with a mixer (stand or hand) until light and creamy about 2-3 mins.
Add ¼ cup non-dairy milk, 1 tsp each vanilla and baking soda, ½ tsp salt, and beat them until combined (about 15 – 20 seconds).
To the same bowl, add 2 cups flour and mix with a spatula until almost completely combined (dough should be soft and pliable)
Add 1 cup chocolate chips to the bowl and use a spatula to fold the chips in until fully combined, careful not to overmix.
Drop temperature of oven down to 350˚F(177˚C). Use a cookie scoop to make 12 cookies and place on a parchment lined baking sheet. If desired, place a few more chocolate chips around the top of each cookie.
Bake the cookies for 10-12 if you desire crispy outside with slightly underdone middle or 13-16 minutes for best results. Remove from oven and let rest about 15-20 minutes to set. Sprinkle salt flakes on top if desired. Store any leftovers in an air tight container with a slice of bread for soft cookies or in a glass container for firmer cookies.