Preheat your oven to 350°F (175°C).

In a bowl, mix together gluten free flour, baking soda, and salt until well combined.

In another bowl, cream together softened unsalted butter, brown sugar, and granulated sugar until smooth and light.

Add vanilla extract and egg to the butter mixture, and beat until well blended.

Gradually add the flour mixture to the wet ingredients and mix until the dough is smooth and creamy.

Stir in the chocolate chips until evenly distributed.

Drop spoonfuls of dough onto a baking sheet lined with parchment paper, leaving space between each dollop.

Bake the cookies in the preheated oven for 10-12 minutes, or until golden around the edges.

Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.