In a big bowl, use a mixer to beat together the butter and sugar substitute until it's smooth and creamy. This adds air to the dough, making the cookies light and soft.

Add the eggs one at a time, mixing well after each one. This helps the dough come together nicely. Then, mix in the vanilla extract.

In another bowl, whisk together the gluten-free flour, baking soda, and salt. This gives the cookies their shape and helps them rise.

Slowly add the dry mixture to the wet mixture, mixing on low speed until just combined. Don't overmix to keep the cookies tender.

Gently fold in the chocolate chips with a spatula, making sure they are evenly spread out in the dough.

Cover the bowl with plastic wrap and put it in the fridge for at least 2 hours, or overnight. Chilling the dough makes the cookies hold their shape and taste better.

When you're ready to bake, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Use a spoon or cookie scoop to make small dough balls. Place them on the baking sheet about 2 inches apart.

Bake the cookies for 10-12 minutes, until the edges are lightly golden. The centers might look a little undercooked, but they will set as they cool.

Take the baking sheet out of the oven and let the cookies cool on the sheet for 5 minutes. Then transfer them to a wire rack to cool completely. The cookies will be soft and chewy with crispy edges once cooled.