1 cup dark brown sugar, 2 tablespoons sugar, 1/4 cup nondairy milk, 1/2 cup nonhydrogenated margarine, softened, 1 1/2 teaspoons pure vanilla extract, 1 3/4 cups all-purpose flour, 1/4 teaspoon salt, 1 1/4 cups chocolate chips. 1. In a large mixing bowl, use electric beatters to combine the sugars and nondairy milk until the sugars are moistened. Beat in the margarine and vanilla, creaming the mixture until combined. Add the flour and salt and beat to form a soft, fluffy dough. Use a rubber spatula to fold in the chocolate chips. 2. Place a sheet of waxed paper onto a small baking sheet or cutting board that will fit into your freezer. Use a small ice cream scoop to scoop out balls of dough onto waxed paper. Freeze for 1 hour or until firm. If desired, let the cookies stand for 10 minutes to soften slightly before serving. Store cookies loosely covered in the freezer. Gluten-Free Cookie Scoops: Substitute the all-purpose flour with 1 cup white rice flour plus 3/4 cup tapioca flour.