Heat the butter in a pan on the stove until just melted, but not starting to brown or bubble.
In a large bowl, mix together the white sugar, brown sugar and butter using a rubber spatula.
Then, mix in the eggs and vanilla with the butter and sugar mixture until fully incorporated.
In a separate bowl, whisk together the flour, baking soda and salt, then add the dry ingredients to the bowl with the mixed wet ingredients. Fold in the dry ingredients with the wet ingredients until fully combined.
Mix in your chocolate chips. You can add more or less chocolate depending on preference!
Cover your bowl and allow the dough to chill in the fridge for minimum 1 hour and up to overnight. This step is important as it helps the gluten free flour absorb, so do not skip it!
Once the dough has chilled, preheat your oven to 350℉ and line two baking sheets with parchment paper.
Using a 2 tbsp cookie scoop (you can also use 1 tbsp for smaller or 3 tbsp for extra large, but be sure to adjust the bake time accordingly), scoop your cookie dough leaving some excess dough smashed around the bottom of the scoop. Keep the dough in fridge between batches.
Bake 4 cookies at a time spaced out on the baking sheet for 15-18 minutes (give or take a few minutes based on your oven and desired doneness). Within the bake time, you'll want to smack the pan 2-3 separate times to deflate the cookies and help them spread.
Once the cookies are baked, opt to sprinkle them with salt if you'd like.
Allow the cookies to rest on the baking sheet for a few minutes until set enough to move to the wire rack to cool completely. If you move them while they're too hot they could fall apart. A metal spatula will help here as well!
