Preheat oven to 350°F (180°C). Line tray with parchment unless you enjoy scraping cookie fossils.
In a bowl, whisk flour, cocoa, baking soda, and salt.
In another bowl, beat coconut oil, brown sugar, and cane sugar until creamy.
Add almond milk and vanilla to your sugar mix. Stir until smooth.
Mix dry ingredients into the wet like the boss you are.
Fold in those luscious chocolate chips with all the love you have.
Scoop dough balls onto tray. Leave space—they’re dramatic and need room.
Bake for 10–12 minutes. Don’t wait for them to look firm; they set while cooling.
Let cool 5 minutes. Try not to inhale five before they’re cool.
