Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

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

In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy and smooth.

Beat in the egg and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Gently fold in the gluten-free chocolate chips.

Using a cookie scoop or a spoon, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly undercooked, but they will firm up as they cool

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