In the bowl of a stand mixer, place the paddle attachment and begin to beat the room temperature unsalted butter. It will help when you then add the light brown sugar and the white sugar to the bowl. Mix them together for around 5 minutes on a medium high.

Scrape the sides of your bowl and make sure everything is incorporated. Add the egg and beat together for around 3 more minutes. The mix may look a bit curdled however it is totally fine. Add the vanilla extract and the milk and beat for 30 more seconds.

Add the gluten free flour and baking soda. Toss in the chocolate chips and mix until the cookie dough comes together. Place parchment paper (or a baking mat) onto your baking sheets. Make sure they are a few inches apart (if you do not place them a few inches apart, then you may end up with one massive cookie when you bake them).

Take your prepared baking sheets and use a cookie scoop to scoop the gluten free cookie dough balls and place them onto the baking sheets. Roll the cookie dough balls if you feel they are a bit off with their shape. Place the baking sheets in the fridge or the freezer for 1 hour.

Preheat the oven to 350 f and when it reaches the appropriate temperature bake the cookies for 11-12 minutes. They will be a nice golden brown on the top. If you are worried that they are not quite done, lift the cookies and if the bottoms are golden brown then they are likely done. It may be that your oven rack is just too low.

You can allow them to cool completely on the baking sheet or transfer them to a wire rack to cool. You can store these cookies in an airtight container on the counter for 5-7 days or in the freezer for 3 months. If you freeze them, then you can bust out the best gluten free chocolate chip cookies whenever you have a craving over the next 90 days!