Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line 2 baking sheets with parchment paper, set aside.

In a small bowl, combine gluten-free flour, baking soda, baking powder and sea salt. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, cream together butter and sugars until light and fluffy.

Add egg and vanilla and beat until combined.

Add dry ingredient mixture and beat until the dough is uniform throughout.

Add chocolate chips and stir until evenly distributed.

Use a small cookie scoop to measure out 1 ½ TBS portions of dough, then roll into balls and place on prepared baking sheets at least 2” apart.

Bake in preheated oven for 9-10 minutes, or until cookies are barely set.

Cool on baking sheet for 5-10 minutes before transferring to a wire cooling rack to cool completely.