Preheat your oven to 190 degrees and prepare a baking tray with some parchment paper
Melt the dairy free butter in the microwave for 40 seconds, mix and allow to cool
Add the melted butter and both sugars to a stand mixer and combine on a low setting
Add the egg to your sugar and butter mixer. Mix on medium for atleast 5 minutes until the mixture has become lighter in colour and increased in volume
Add the flour bit by bit on a slow setting
Finally add the chocolate chips and stir in by hand. You will know your mixture is the right consistency if the chocolate chips are difficult to mix through.
Use a table spoon of mixture per cookie. Ideally only have 6 per tray as they do expand quite a bit. Keep the remaining mixture in the fridge until each set of 6 is baked.
Place in the preheated oven at 190 degrees for 18 minutes for the perfect crispy yet chewy cookie. If you’d prefer it to be less crispy bake for slightly less time.
Once baked leave on the tray for a minute or two to allow the cookie to harden before transferring to a cooling rack.