In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
In a large bowl, cream the softened dairy free butter, brown sugar, and superfine sugar together until light and fluffy.
Beat in the large egg and vanilla extract until fully combined.
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed or stirring gently until just combined. Avoid overmixing.
Gently fold in the dairy free chocolate chips until evenly distributed.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Drop rounded tablespoons of dough onto the sheet, spacing about 2 inches apart.
Bake for 10-12 minutes, or until edges are lightly golden but centers still look soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
