Instructions

• In a small bowl, sift 1 1/2 cups all-purpose flour; add 1/2 teaspoon baking soda and 1/4 teaspoon salt, then stir together until evenly combined.
• In a separate large bowl, beat 1/2 cup softened dairy-free butter with 1/2 cup brown sugar and 1/4 cup superfine sugar until smooth and creamy. Add 1 large egg and 1 teaspoon vanilla extract and mix until fully incorporated.
• Gently add the dry ingredients to the wet ingredients and stir until just combined. Fold in 1 cup dairy-free chocolate chips.
• For thicker cookies, cover the bowl and refrigerate the dough for at least 1 hour or up to 2 days. If you prefer thinner cookies, you may skip chilling and bake immediately.
• When ready to bake, preheat the oven to 180°C / 350°F and line two large baking sheets with parchment paper.
• Remove the dough from the refrigerator if chilled. Scoop out 24 portions of dough and roll each portion into a ball. Place the dough balls on the prepared baking sheets, spacing them evenly.
• Bake for 10–12 minutes, until the edges are just firm and the centers are set.
• Remove the baking sheets from the oven and let the cookies cool on the sheets for 10 minutes. Then transfer the cookies to a wire rack to cool completely.