Mix flour (I recommend weighing the flour for the most accurate results), cane sugar, brown sugar, baking soda, and salt in a medium bowl until there aren't any lumps left. Stir in chocolate chips.
In a small bowl, mix together almond butter and plant milk until thoroughly combined.
Pour wet ingredients into dry ingredients and stir until a dough begins to form, then use your hands to continue mixing the dough until combined.
Roll dough into discs (see photo) and place a few inches apart on a silicone baking sheet or parchment paper.
Bake at 350 degrees F for 11 minutes or until tops of the cookies are cracked--they will look slightly under-cooked but will firm up after cooling and are amazing the next day. (Cool for at least 10 minutes.)