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1.
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Preheat your oven to 375 degrees F and set your racks to the middle of the oven.
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Line 2 sheet pans with Silpat mats and set aside.
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You can use parchment to line your pans, but your baking time will vary.
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Watch the bottoms of your cookies if baking on this type of paper.
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2.
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In the bowl of your stand mixer, fitted with a paddle attachment, cream together your butter and sugars until light and fluffy.
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Stop mixer and scrape down sides and bottom of the bowl.
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Add your vanilla, salt, and egg.
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Mix well and scrape down sides and bottom of bowl once more.
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3.
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In a separate bowl, whisk together your gluten-free all purpose flour and baking soda.
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Add this mix to your butter/egg and mix together until just combined.
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4.
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Next, add your chocolate chips and mix until combined.
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5.
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With a 1 1/2 ice cream scoop, or tablespoon, scoop dough and place scoops 2 apart on the prepared sheet pans.
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Evenly disperse and sprinkle the the remaining coarse sea salt on top of all of your cookie dough balls.
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6.
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Chill pans in the refrigerator for 15 minutes.
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7.
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Next, bake cookies for 9-11 minutes in the center rack of your oven, or until cookies are puffed, lightly golden and golden around the edges.
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Watch the bottoms of your cookies if baking on parchment paper lined baking sheets.
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Remove pans from oven and set them on a rack.
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8.
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Cool cookies 5-8 minutes on the sheet pans before removing.
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Cookies will store at room temperature, in an airtight container for up to 4 days.
