Preheat your oven to 350°F (175°C).

In a separate 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.

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

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

Gently fold in the chocolate chips.

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

Bake for 10-12 minutes, or until the edges are golden brown. Allow to cool on the baking sheets for 5 minutes before transferring to wire racks.