Whisk together the dry ingredients in a medium-sized bowl, and set the bowl aside.
In a separate large bowl or Kitchen Aid Mixer cream together the unsalted butter and both sugars until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract. Mix to combine until smooth and creamy.
Slowly add the dry ingredients to the wet ingredients at low speed until combined.
Fold the chocolate chips into the dough, then cover the bowl with aluminum foil or plastic wrap, and place the bowl in the refrigerator for 1 hour.
Preheat the oven to 350° F. Line two large baking sheets with parchment paper or foil, and set aside.
Remove the chilled dough from the refrigerator and scoop or roll 2-tablespoon mounds of dough from the bowl, about 35 grams, and place the balls of dough 2- inches apart on the prepared baking sheet. Repeat until all the dough is used. *Add extra chips to the tops of the cookie dough balls before baking.* (optional)
Bake for 8-10 minutes.
Allow the cookies to rest on the baking sheet for 3 minutes, and add more chips of flaky sea salt if you would like. Then transfer to a wire rack to cool for 1 hour.
Store the gluten-free chocolate cookies in an airtight container for up to 3 days.