Ingredients:

• 2 cups gluten free flour
• 1/2 teaspoon baking soda
• 1 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 cup packed light-brown sugar
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 2 cups gluten-free semisweet or milk chocolate chips

Directions:

1. Preheat oven to 350 degrees. In a small bowl, mix together the flour and baking soda. Set aside.
   

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2.  In a bowl combine the butter, granulated sugar and brown sugar. Beat on medium speed until light and fluffy. Reduce speed to low.
   

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3. Add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture: mix until just combined. Stir in the chocolate chips.
   

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4. Drop teaspoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
   

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5. Bake until cookies are golden around the edges, but still soft in the center, 10-12 minutes. Remove from oven, and let cool on baking sheet for 2 minutes. Transfer to a wire rack, and let cool completely.
   

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TIP
Cookies can be stored for up to 1 week in an airtight container at room temperature.

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