Preheat your oven to 350°F (175°C).

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

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

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

Gradually add the dry mixture to the wet mixture and mix until just combined. Fold in the chocolate chips.

Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.

Bake for 10-12 until the edges are golden brown and the centers are soft.

Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.