Gluten Free Chocolate Chip Cookie

¾ cup brown sugar packed
¾ cup sugar
1 cup butter unsalted, melted
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
¼ teaspoon salt
2¾ cup gluten free flour
2 cups chocolate chips semi-sweet

instructions
1.Prep oven and baking sheets. Preheat your oven to 375°F. Line a baking sheet with parchment paper or leave ungreased.
2.Mix sugars and butter. In a large bowl or the bowl of you mixer add the butter and mix well until creamy using the whisk attachment.

3. Add the eggs, vanilla, baking soda and salt to the bowl and beat on low speed until well incorporated, for about 30 seconds.
4. Add the flour to the bowl and mix until crumbles form. Note that you could mix your flour with the salt and baking soda, but I don't find that it makes a difference at all.
5. Add the chocolate chips to the bowl and use a spatula to mix them in to the dough.
6. You can use a small ice cream scoop to scoop out cookie balls or use your hands to roll out the dough into balls, up to you how big you want your cookies. Place them onto the prepared baking sheet. This recipe yields around 50 cookies, so if you can only bake one tray at a time, place the remaining cookie dough in the fridge until ready for the next batch. Repeat with remaining cookie dough.
7. Bake 9 to 11 minutes or until just barely golden around the edges of the cookies. DO NOT OVER BAKE.
8. Let them cool on the baking sheet for about 15 minutes, then transfer them to wire rack to finish cooling or enjoy eating them.