1. Combine dry ingredients in one bowl, and stir thoroughly to distribute. 
2. In bowl of stand mixer (or mixing bowl), combine softened butter, sugars, and vanilla. Once mixture if homogenous, take note of the color and mix until 2-3 shades lighter, stopping occasionally to scrape down sides of the bowl. 
3. Add aquafaba/bean juice in increments of 2 Tbsp, mixing in between. 
4. Once the wet ingredients are well combined, add dry ingredients in 3 parts. Start your mixer on lowest power first to keep from making a mess. Once combined, add the next third, scraping down sides between sets. 
5. Using a spatula, fold in chocolate chunks and/or nuts. Get ready for an arm workout, this dough is thick. 
6. Scoop dough into balls using an ice cream scoop, and place onto a baking sheet lined with parchment paper. Cover, and refrigerate for at least 12 hours. 
7. To bake, preheat oven to 350 F. Cut dough ball in half, and place onto sheet (mine fits 6 half dough balls at a time). Bake for 10-13 mins, or until edges are slightly brown. Don't bake too long - vegan butter doesn't brown as thoroughly as regular butter. 
8. Let cookies rest on sheet for 5 minutes before transferring to cooling rack. Once on rack, add a small pinch of flaky sea salt. For best results, let cool for an additional 10-20 minutes. They'll still be warm, but the flavors will meld a bit more. 

WARNING: Yield may be less than prescribed if you have an insatiable sweet tooth like me. The dough is delicious in its own right.