Step 1 

Set oven to350°F 

Step 2 

In a large bowl, beat the butter, granulated sugar, and brown sugar using a hand mixer for about 2 minutes, until light and fluffy. 

Step 3 

Add the eggs and vanilla extract. Beat for another 2 minutes, until the mixture is light and fully combined. 

Step 4 

Add the gluten-free flour directly on top of the wet ingredients. Then sprinkle the baking powder, baking soda, and salt evenly over the flour. 

Step 5 

Gently mix the dry ingredients into the wet ingredients just until no white flour remains. Be careful not to overmix—the dough should just come together. Then fold in the chocolate chips. 

Step 6 

Line a baking sheet with parchment paper. Using a cookie scoop, place 12 cookies onto the prepared baking sheet. 

Step 7 

Bake for 10 minutes. If baking two trays at once, rotate them halfway through (switch the top and bottom racks after 5 minutes) to ensure even baking. 

Step 8 

After 10 minutes, the cookies will look puffy and slightly underbaked—this is perfect. Remove from the oven and let them sit on the baking sheet for 10 minutes to continue setting. 

Step 9 

Transfer cookies to a cooling rack and repeat with the remaining dough. This recipe makes 36 cookies. Enjoy!