Preparation Steps

• Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
• In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
• In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
• Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
• Fold in the chocolate chips using a spatula until evenly distributed.
• Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
• Bake for 9-11 minutes, or until the edges are lightly golden but the centers still look soft.
• Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.