Preheat the oven to 350°F (180°C) and prepare baking sheets with silicone mats or parchment paper.

In a stand mixer, cream together the butter, white sugar, and light brown sugar until light and creamy.

Add the room-temperature egg and vanilla extract, mixing until fully blended.

Gradually mix in the gluten-free flour, baking soda, and salt until just combined.

Fold in the chocolate chips gently with a spatula.

Scoop out cookie dough onto prepared baking sheets, leaving space for spreading.

Bake in the preheated oven for 10-12 minutes until golden at the edges and soft in the center.

Let cookies cool on the baking sheet briefly before transferring to a wire rack.