Preheat your oven to 350°F (175°C) and prepare baking sheets with parchment paper.

In a large mixing bowl, combine softened butter and both sugars until light and fluffy, about 2-3 minutes. Add in one egg and vanilla extract, mixing well.

In a separate bowl, whisk together the gluten-free flour blend and baking soda.

Gradually add the flour mixture to the wet ingredients, stirring gently until just combined.

Fold in the chocolate chips evenly throughout the dough.

Drop rounded tablespoons of dough onto lined baking sheets, leaving space between them. Bake for 10-12 minutes until edges are golden.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to wire racks.