Scoop out 10 tbsp of dairy free spread onto a lined baking tray and pop in the freezer for an hour (or longer) until solid.
Whilst the dairy free spread freezes, make the cookie dough. Start by combining the dairy free butter with the granulated and light brown sugar using an electric whisk and whisking for a couple of minutes.
Next add the egg and vanilla extract and continue to whisk for another minute.
In a seperate bowl combine your flour, baking powder, cornflour and cocoa powder. Mix until fully combined.
Add your wet ingredients to the dry ingredients and mix well. Fold in your dairy free chocolate chips (saving a handful for the top of the cookies).
Roll the mixture into 10 equal sized balls (the mixture will still be quite sticky) and place in the fridge for around an hour (this makes it easier to handle when adding the chocolate spread mixture).
After an hour remove your cookie dough from the fridge and chocolate spread from the freezer. You now need to add the frozen chocolate spread to the centre of each rolled cookie dough ball (work quickly because the chocolate spread will melt!).
To do this I usually flatten each cookie dough ball, add the chocolate spread to the middle and then fold the cookie dough around the top of the chocolate spread centre.
Place on a baking tray and press the remaining chocolate chips into the top. Bake in the oven at 190°C for 12 minutes. Remove from the oven and leave to cool. The cookies will solidify once cool.