Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the melted unsalted butter with brown sugar and granulated sugar until smooth.

Integrate the egg and vanilla extract into the sugar mixture and beat until fully incorporated.

Gradually add the gluten-free flour to the wet mixture, folding it in gently.

Fold in the chocolate chips gently to ensure even distribution.

Drop generous amounts of cookie dough onto your prepared baking sheet, spaced about 2 inches apart.

Bake for 10-12 minutes and watch for golden edges and soft centers.

Cool on the baking sheet for about 5 minutes before transferring to a wire rack.