Preheat the oven to 190°C/375°F/Fan 170°C/Gas Mark 5 and line 2 baking sheets with baking paper. Using an electric mixer or wooden spoon, beat the spread and sugar together until soft and creamy.
Beat in the egg and vanilla extract. Sift in the flour, baking powder and salt. Add the chopped chocolate and mix to form a firm dough.
Roll the dough into 16 even-sized balls and place on the baking sheets allowing space between each one for them to spread. Flatten slightly with your fingers or the back of a fork and bake for 15 mins until golden.
Leave on the baking sheets for 5 mins before transferring to a wire rack to cool. As they cool the cookies will become firm and crisp. Store in an airtight container.
Notes
You can replace the chocolate with 75g raisins and 1/2tsp ground cinnamon or add 50g desiccated coconut for coconut cookies.