You won't be able to stop yourself from eating the whole batch of these vegan double chocolate cookies!
Preheat the oven to 350°F.
In a large mixing bowl, sift together flour, cocoa, salt, baking soda and set aside.
In a separate bowl cream the vegan butter with a hand mixer until smooth and fluffy. Alternatively you can do this in a stand mixer.
Then add sugar, vanilla, and molasses and beat until fluffy for 1 to 2 minutes.
Gradually add in the nondairy milk while mixing and continue beating until well combined. Add your wet ingredients to the dry ingredients and mix well using a wooden spoon or spatula. Before it's totally combined, stir in chocolate chips. If using a stand mixer, gradually add in the dry ingredient mix and chocolate chips to the bowl while beating on low and continue until well combined.
Use 2 heaping tablespoons of cookie dough per cookie and roll it into a ball, then flatten the cookie slightly with your hand onto parchment lined baking sheets. Pressing them just a tad will help them spread a bit while baking and make a better looking cookie. They need space between them for spreading while baking!
Bake for 10 minutes one sheet at a time on the middle rack.