Fresh, hot out of the oven chocolate chip cookies. Nothing could be better!
Using a mixer, cream together your butter and sugars in a large bowl.
Add in egg and your vanilla extract. Beat until well combined.
Add in half of your gluten-free flour and mix well. Then, add the remaining half and continue to mix.
Once it is nice and doughy, stir in your chocolate chips, mixing so they are pretty much evenly distributed throughout. Refrigerate for 4 - 6 hours to firm up.
Preheat your oven to 350 degrees. Using a melon baller, scoop out the dough and then roll into perfect balls.
Place on a cookie sheet about 2 inches apart and bake for 8 - 10 minutes or until the edges are just beginning to turn brown.