Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together the gluten-free flour, baking soda, and salt.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and slightly fluffy, about 2 to 3 minutes.
Add the egg and vanilla extract. Beat until well combined.
Gradually add the dry ingredients to the wet mixture. Mix on low speed just until the flour is incorporated.
Fold in the chocolate chips and optional chopped nuts.
Cover the dough and refrigerate for about 30 minutes.
Scoop the chilled dough into portions and place them about 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers still look slightly soft.
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack.
If desired, press a few extra chocolate chips onto the warm cookies before they finish cooling.
