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

In a stand mixer, combine the softened unsalted butter, white sugar, and light brown sugar. Beat on medium speed for about 3-4 minutes until creamy and light.

Mix in one room-temperature egg and the vanilla extract until smooth and homogenous.

Gradually add the gluten-free measure-for-measure flour, baking soda, and salt, mixing on low speed until just combined.

Stir in the chocolate chips with a spatula until evenly distributed.

Drop rounded balls of dough onto prepared baking sheets, spaced about two inches apart.

Bake for 10-12 minutes until lightly golden around the edges. Don't overbake!

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.