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Preheat oven to 350°F. Line a baking sheet with parchment paper.
Add the melted vegan butter and sugars to a large mixing bowl. Whisk thoroughly until smooth. Add the non-dairy milk and vanilla extract and whisk again.
Add the flour, baking soda, and salt, and use a spatula to fold them in until a smooth dough forms. Fold in the chopped chocolate. The dough should be fairly thin but still scoopable. If the dough is too thin, let it sit at room temperature for 10 minutes.
Scoop balls of the cookie dough, about 3 tablespoons each, onto the baking sheet. Space them at least 3 inches apart, baking only 2-3 balls of dough on each tray.
Bake for 15-17 minutes, or until the edges are dark golden brown.
Allow to cool for at least 10-15 minutes before serving. The cookies will still be slightly soft and chewy while warm, but will crisp up as they cool.