Step 1

Preheat oven to 375°F. Line 3 large cookie sheets with parchment paper (I use 13" x 18" half sheet pans with a raised edge.) Set aside.

Step 2

In a medium bowl, stir together the gluten free flour, baking powder, xanthan gum and salt. Set aside.

Step 3

In a large bowl, cream the butter and both sugars together using a hand mixer or wooden spoon. Add the egg and vanilla. Mix well. Stir in the dry ingredients. Then mix in 3/4 cup of the chocolate chips.

Step 4

At this point, you have two choices. Option 1: If you're in a hurry and don't care about having perfect looking cookies, then you can go ahead and spoon mounds of cookie dough on prepared pans to make 30 cookies. They will not spread much as they're gluten free, so when you bake them this way, they will look sort of like drop biscuits.Option 2: Refrigerate the cookie dough for about an hour. Then shape dough into 30 balls and place on prepared pans. Flatten slightly with the palm of your hand.

Step 5

For both methods, use remaining 1/2 cup of chocolate chips on top of the cookies. Gently place 5-6 chips on the top of each cookie. This makes them look pretty. Bake in preheated oven for 10-12 minutes or until light golden brown on the edges. Let cool and enjoy. Store covered at room temperature for 2 days or in the refrigerator for 2 weeks (if they last that long).