In a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, vanilla bean paste, and vanilla extract until light in color, about 1 minute.

Scrape down the sides of the bowl. With the mixer on low, add the flour and salt. Beat until just combined. Add the chocolate chips and mix to blend.

If you're rolling out the dough, divide the dough in half and wrap each half in plastic wrap. Flatten each ball of dough into a 2-inch thick disc. Refrigerate for 30 minutes.

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Remove the dough from the refrigerator and work the dough with your hands to warm the butter so it's easier to handle and roll. Lightly dust your surface with gluten-free all-purpose flour. Roll the dough out to 1/4-inch thick. If the dough is cracking as you roll it out, it's too cold. Work it a bit more to warm it up and try rolling it out again. Using a round cookie cutter, cut out the dough and place it on a parchment-lined baking sheet. You'll have to use a bit of force to get through the chips. Place the cookies on the parchment-lined baking sheet 2 inches apart. Bake for 15 minutes, or until lightly golden brown.

 If you're doing the slice and bake method, roll the dough into a 3-inch round log. Wrap the log in plastic wrap and refrigerate for 30-45 minutes. Using a serrated knife, carefully slice 1/4-inch thick rounds. Place the cookies on the parchment-lined baking sheet 2 inches apart. Bake for 15 minutes, or until lightly golden brown.

Cool the cookies completely before storing in an airtight container. The cookies will stay fresh for up to 5 days.