(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat the oven to 350°F and line a cookie sheet with parchment paper.
Sift together flour, baking soda, and salt in a small bowl and set aside.
For thinner cookies with crispier edges, melt the Country Crock® Plant Butter and combine it with the sugars in a large mixing bowl. For slightly thicker chewier cookies, combine cold plant butter with sugars in a large mixing bowl or bowl of a stand mixer and beat until light and fluffy, about 2 minutes.
Add the egg and vanilla and beat until just combined.
Slowly mix in the dry ingredients, a little bit at a time, mixing until just combined.
Add the chocolate chips and mix until evenly distributed.
Scoop 2 tablespoon-sized balls of cookie dough and place them 2 inches apart on the baking sheet. Bake for 10-11 minutes until the center look just set and the edges are just lightly golden brown. Let cool on the baking sheet for 5 minutes before using a thin spatula to transfer them to a wire rack to cool completely. Tip: for even thicker cookies, chill the cookie dough in the fridge for an hour or freezer for 15 minutes, then add 2 minutes to the baking time.
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