In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together with a hand or stand mixer until light and fluffy. This usually takes about 2–3 minutes and helps create a softer cookie texture.

Crack in the eggs one at a time, mixing well after each addition. Then pour in the vanilla extract and continue mixing until fully incorporated. Make sure to scrape down the sides of the bowl so everything blends evenly.

In another medium bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt. Whisking first helps prevent clumps and ensures the leavening agents are evenly distributed throughout the flour.

Slowly add the dry ingredients into the butter mixture, about 1/3 at a time. Mix on low speed until just combined. Avoid overmixing—this keeps the cookies soft and prevents them from becoming dense.

Use a spatula or wooden spoon to gently fold in the chocolate chips. Stir until they are evenly spread throughout the dough.

For thicker, bakery-style cookies, cover the bowl and refrigerate the dough for at least 30 minutes. Chilling helps prevent spreading during baking.

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop tablespoon-sized portions of dough and roll them into small balls, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden brown and the centers still look slightly soft.

Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack. This allows them to set without falling apart. Serve warm for melty chocolate goodness, or let them cool completely for a chewy texture.