Stir together granulated sugar, melted butter, and brown sugar in a small bowl until creamy. Add the egg yolk and vanilla extract. Mix until blended. You don’t want to see any streaks of egg.

Add the gluten-free flour, baking soda, and salt. Stir until a dough forms. Add the chocolate chips and mix until combined.

Chill the dough for about 10 minutes while the oven preheats.

Preheat the oven to 350℉. Line a baking sheet with parchment paper.

Divide the dough into four equal pieces. Round into balls and place on a parchment-lined baking sheet. If you want, press a few extra chocolate chips into the top of each cookie.

For regular cookies: Bake for about 16 minutes or until the cookies are golden brown.

For thin cookies with a rippled appearance: Bake the cookies for 10 minutes. The cookies won’t be baked at this point.

Carefully lift the pan up, about 4 to five inches, and drop it back onto the oven rack. Do this a few times. If you don’t want to do it in the oven, drop the pan onto a heat-proof surface, like your stovetop or a wire rack. Then return the cookies to the oven.

Bake for an additional three minutes. Repeat the process one more time. Then bake the cookies until golden brown, about 16 minutes total.

Store leftover cookies covered on the counter for up to five days.