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Preheat the oven to 180°C (gas mark 4) and line a baking tray with greaseproof paper.
Using an electric hand mixer, beat the butter and erythritol in a large bowl on medium speed for 2–3 minutes, or until pale and fluffy.
Add the egg and vanilla extract, beating until just combined.
In another bowl, whisk together the plain flour, bicarbonate of soda and salt.
Gradually add the dry ingredients to the butter mixture on low speed, mixing until just combined.
Fold in the sugar-free chocolate chips using a spatula.
Drop heaped tablespoons of dough onto the prepared tray, spacing them about 5 cm apart.
Bake for 10–12 minutes, or until the edges are lightly golden and the centres are set.
Let the cookies cool on the tray for 5 minutes, then transfer them to a wire rack to cool completely.