Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, whisk aquafaba until white and foamy (like egg whites), about 1-2 minutes. Add coconut oil, maple syrup, brown sugar, nut milk, and vanilla extract. Mix well.

Add the all-purpose flour, baking soda, and kosher salt to the wet ingredients. Fold until just combined. Gently fold in the chopped chocolate chunks.

Chill the dough for 10-15 minutes. Roll dough into 2-3 tablespoon balls. Place 3 inches apart on the prepared baking sheet. Flatten each ball into a disk.

Bake for 7 minutes. Remove from oven and tap the baking sheet firmly on the counter twice to flatten cookies. Bake for another 4-5 minutes until edges are set but centers are still doughy.

Remove from oven and tap the baking sheet on the counter 1-2 more times to flatten again. Let cookies cool on the sheet for at least 10 minutes before transferring. Enjoy warm or store in an airtight container for up to 4 days.