Step 1

Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper, set aside.

Step 2

In a small bowl, combine gluten-free flour, baking soda, baking powder and sea salt. Set aside

Step 3

In the bowl of a standing mixer fitted with the paddle attachment, cream together butter and sugars until light and fluffy.

Step 4

Add egg and vanilla and beat until combined.

Step 5

Add dry ingredient mixture and beat until the dough is uniform throughout

Step 6

Add chocolate chips and stir until evenly distributed.

Step 7

Use a small cookie scoop to measure out 1 ½ TBS portions of dough, then roll into balls and place on prepared baking sheets at least 2” apart (I usually put 8 or 9 cookies on each baking sheet).

Step 8

Bake in preheated oven for 9-10 minutes, or until cookies are barely set.

Step 9

Cool on baking sheet for 5-10 minutes before transferring to a wire cooling rack to cool completely.