Preheat your oven to 350°F (175°C).

Prepare a 9x13 inch baking pan by greasing it or lining it with parchment paper.

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

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

Beat in the eggs one at a time, then mix in the vanilla extract.

Gradually add the dry ingredients to the wet mixture and mix until just combined.

Fold in the semi-sweet chocolate chips until evenly distributed.

Pour the batter into the prepared baking pan and spread it out evenly. Bake for 25-30 minutes.

Allow the cookie cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.