Pre-heat the oven to 325°F. Line two baking sheets with parchment paper.
In a small bowl, whisk together the dry ingredients (flour, baking soda, salt, & tapioca starch). Set aside.
WIth an electric mixer, cream together the butter and sugars. (About 2 min on medium speed.)
Mix in the egg and vanilla.
Add in the dry ingredients and mix until just combined.
Stir in the chocolate chips.
Scoop 1 tablespoon-size portions of dough and place 2-inches apart on cookie sheets. Bake 12-14 minutes until the edges are lightly golden and centers are just starting to brown. (Do not overbake... unless you like a crispier cookie!)
Cool the cookies directly on the cookie sheet for a couple minutes after baking. This prevents them from crumbling apart.
Dough can be refrigerated but it's not necessary.
Don't over-bake and eat the cookies while they are still warm for the chewiest texture. The cookies will crisp up some as they cool.
The cookies stay fresh for about 3 days, after that they get dry. If you plan to keep them longer than three days, I would freeze them in in airtight container.
Or freeze the dough! Bake a fresh cookie or two whenever the craving hits!
Scoop the dough out into dough balls like you would for baking.
Place on a cookie sheet so the balls are not touching.
Freeze the dough balls until firm, about 30 minutes.
Then place them in an airtight container or bag and freeze for up to 3 months.
Bake the cookies from frozen, no need to thaw. You may need to add an extra minute or two to the baking time.