Preheat the Oven and Prepare Baking Sheets

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.

Add the Eggs and Vanilla

Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until combined.

Mix the Dry Ingredients

In a separate bowl, whisk together the gluten-free flour, baking soda, and salt.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix, as this can affect the texture of gluten-free baked goods.

Fold in the Chocolate Chips

Using a spatula, fold in the chocolate chips until evenly distributed throughout the dough.

Scoop and Shape the Cookies

Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

Bake the Cookies

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look slightly undercooked. Gluten-free cookies tend to firm up more as they cool, so avoid overbaking.

Cool and Serve

Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a cooling rack to cool completely.