Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened plant-based butter, dark brown sugar, and granulated sugar until light and fluffy.
4. Add the egg and vanilla extract. Mix until fully combined, scraping down the sides of the bowl as needed.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Avoid overmixing.
6. Fold in the chocolate chips until evenly distributed throughout the dough.
7. Scoop dough into evenly sized balls, about 1 1/2 to 2 Tablespoons each, and place on the prepared baking sheets, leaving space for spreading.
8. Bake for 10 to 12 minutes, or until the edges are golden brown and the centers are just set.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm for a classic crunchy-meets-chewy texture.