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Gluten Free Chocolate Chip Cookie Recipe:
1 1/8 cups all-purpose flour (i used gluten free pantry's gf all purpose flour)
1/2 teaspoon baking soda
1/2 teaspoon xanthum gum
1/2 cup (1 sticks) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 teaspoon salt
1 teaspoons pure vanilla extract
1 large egg
1 cups (about 6 ounces) semisweet and/or milk chocolate chips
Preheat oven to 350 degrees. In a small bowl, whisk together the flour, baking soda and xanthum gum; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and egg. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
