Weigh the sugar and COLD vegan butter out. It should come straight from the fridge, and have been there overnight beforehand. Please don't pop it in ten minutes before creaming and then ask me why they didn't work.
Place them into the bowl of your kitchen mixer. You can do this with hand beaters I'm guessing, but mama ain't got time to make 60 cookies that way. Add the vanilla bean paste (not liquid extract, but paste, available from the supermarkeand cream for 1 minute on a high speed. I use my whisk attachment and cream on speed 6 on a Kitchenaid.
Use a spatula to wipe down the bowl edges, making sure there's no rogue butter or sugar there. Cream for another minute. The mixture, while the whisk attachment is whisking through it, should look like a light coloured cookie batter already. The whisk should leave tracks.
If you live in a hot climate or a summery one (I tested this in the depths of winteconsider transferring the vegan butter mixture to the fridge while you weigh the flours out.
Weigh the flours, baking powder and salt into a small bowl. Use a clean, dry whisk to thoroughly combine.
Remove the butter mixture from the fridge, and measure out the COLD soy milk. I use soy milk (Bonsoy branbecause it's the creamiest, most readily available plant milk, in my opinion. It's also smooth, plain in flavour, and has a decent fat content. I haven't tried the cookies with anything else - let me know if you do. Mix the soy milk into the butter mixture until the edges pull away from the bowl.
Add the flour mixture to the butter, ensuring you get every little bit. Even 5g deviation in these cookies makes a huge difference. Use a spoon to mix and mix and mix until the cookie dough comes together and is just too wet to handle. Make sure you scrape up every bit of flour from the sides of the bowl.
I like to transfer the cookie dough back into the flour bowl (which is small and fridge friendland cover it to refrigerate overnight. Anecdotally, I found that the vegan chocolate looks prettier and melts more dramatically if you mix it into the cold dough, just before cooking.