Preheat the oven to 350 degrees and place a piece of parchment paper on a baking sheet.
Melt the butter in a bowl.
½ Cup Butter
Whisk the sugar and brown sugar into the melted butter.
¾ Cup Light Brown Sugar, ⅓ Cup Sugar
Add the vanilla, mollasses and eggs to the sugar.
1 Tablespoon Molasses, 2 Teaspoons Vanilla, 2 Large Eggs
Whisk the flour, cornstarch, baking soda, and salt together in a separate bowl.
2 ½ Cups 1:1 Gluten-free Flour, ⅓ Cup Cornstarch, 1 Teaspoon Baking Soda, 1 ¼ Teaspoon Salt
Fold the dry ingredients into the sugar mixture. The dough might look like it won't come together, but it does; just keep folding in the flour.
Add the chocolate chips to the dough and fold them.
1 Cup Chocolate Chips
Let the dough rest at room temperature for about 20 minutes before baking.
Scoop the cookie dough into balls about 2 tablespoons in size. Be sure to leave room around the cookies to let them spread a little bit.
Bake the cookies for 9-11 minutes. If you like your chocolate chip cookies a little on the softer side with gooey centers, bake for 9 minutes. If you like your cookies a little bit more fluffy, bake closer to 11 minutes. I do not reccommend baking these cookies longer than 11 minutes.
Allow the cookies to rest on the baking tray for about 10-15 minutes before transferring them to a cooling rack.
Enjoy your freshly baked cookies or store them in a container after they have fully cooled for later.