INGREDIENTS
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1 cup (8 oz or 2 sticks) of softened vegan butter (my favorite is Canoleo Margarine or Earth Balance)
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1/2 cup brown sugar
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1/2 cup sugar
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1/4 cup non-dairy milk (I usually use soy or almond)
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1 teaspoon vanilla extract or vanilla paste
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2 1/4 cups flour
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1/2 tsp salt (see notes)
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1 tsp baking SODA
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12 oz dairy-free chocolate chips