Cream the softened butter, brown sugar, and granulated sugar in a large bowl until the mixture is light and fluffy.
Add the eggs and vanilla extract, beating thoroughly until fully incorporated.
In a separate bowl, whisk together the gluten-free flour blend, baking soda, and salt.
Gradually combine the dry ingredients into the wet mixture, stirring until just moistened.
Fold in the chocolate chips using a spatula.
Let the dough rest for 30 minutes to ensure proper starch hydration.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop rounded tablespoons of dough onto the prepared sheet, spacing them two inches apart.
Bake for 12 minutes or until the edges are golden brown.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.