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Place the gluten-free flour in a glass or microwave-safe bowl. Microwave for 50-60 seconds (you want it to be at least 165F). This “cooks” the flour so it is safe to eat raw. Let the flour cool to room temperature. You can speed up the process by putting it in the freezer for 10 minutes.
In the bowl of a stand mixer, or in a large mixing bowl with a hand mixer, cream together brown sugar and butter until light and fluffy.
Add the vanilla extract, salt and baking soda and mix until combined. Add the flour and mix until fully incorporated.
Add 1 tablespoons of milk at a time, mixing after each addition until the cookie dough reaches the desired consistency. Stir in the chocolate chips. Enjoy!
Leftover cookie dough will keep in an airtight container for up to 4 days.