Preheat your oven to 350°F (175°C).

In a large bowl, combine vegan butter and brown sugar, mixing until the mixture is creamy and light in color.

Add the aquafaba to your creamy butter and sugar mixture and whisk until well-combined.

In another bowl, whisk together the all-purpose flour, baking powder, and salt, then gradually add to the wet ingredients and stir gently until just combined.

Fold in the chocolate chips using a rubber spatula or spoon.

Prepare a baking sheet with parchment paper and drop spoonfuls of dough onto the sheet, spacing them evenly.

Bake for 10-12 minutes, until edges start to turn golden brown.

Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.