Preheat oven to 350 degrees. Line baking sheets with parchment paper. Set aside.
In large mixing bowl of stand mixer, cream together dairy free butter, brown sugar and sugar, for 1-2 minutes. Add almond milk and vanilla, mixing until combined.
To mixing bowl, add flour, baking powder, baking soda and salt. Mix on medium speed until dough comes together, about 1 minute. Add chocolate chips to cookie dough and mix until combined.
Using ice cream scoop or 1/4 cup measuring cup, scoop cookie dough and place on prepared baking sheets, shaping into round mounds. Press additional chocolate chips into tops of each cookie {optional}.
Bake cookies 12-14 minutes. Cookies with be golden brown and soft to the touch. Allow to cool on pan 5 minutes. Place on cooling rack to cool completely.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2020/06/gluten-free-vegan-big-fat-chocolate-chip-cookies.html