Preheat the oven to 350°F. Prepare a baking sheet by lining it with parchment paper. If I'm using a light-colored, non-stick baking pan I typically do not line it because there is no need, but I do line when using a dark metal baking pan to prevent overbrowning on the bottom.
Cream together the butter, granulated sugar, and brown sugar using a hand mixer or stand mixer.
Mix in the vanilla extract and non-dairy milk.
Mix in the flour, baking soda, and salt.
Fold in the chocolate chips.
Roll the cookie dough into balls (I use a heaping tablespoons worth for each cookie) and place on the baking sheet an inch or two apart.
Bake for 10-12 minutes. I usually bake for 11 or 12 minutes for a slightly golden brown bottom. If you want super soft cookies, stick to 10 minutes.
Let cool on the baking sheet for at least 20 minutes.