Start by preheating your oven to 350°F (175°C). This ensures that your cookies will bake evenly.
In a mixing bowl, melt the 8 tablespoons of salted butter. Allow it to cool slightly before using.
Once the butter is cooled, add in the ¾ cup granulated sugar and ½ cup dark brown sugar. Whisk them together until well combined.
Next, add in the large egg and 1 teaspoon of pure vanilla extract. Whisk until the mixture is smooth and creamy.
In a separate bowl, combine 1 cup of gluten free flour, ½ teaspoon of Bob's Red Mill corn starch, ½ teaspoon baking soda, and ¼ teaspoon coarse kosher salt. Stir to combine.
Gradually add the dry mixture to the wet ingredients. Mix until just combined. Be careful not to overmix!
Gently fold in 1 cup of milk chocolate chips, ensuring they are evenly distributed throughout the dough.
Using a cookie scoop, place dough balls onto a lined baking sheet, leaving space between each cookie. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm or store for later enjoyment!
