This was in the Denver Post a few months back.  I've made these quiet often and they've never failed me.  I do keep the dough in the fridge between batches, and definitely put it in the fridge for 15 minutes before you bake your first batch.  Test bake one cookie, too, before doing them all to find out if you should bake them for 10-12 minutes (my oven is 11 minutes).  Also, I only bake one tray at a time, to let the oven air fully circulate and cook that one tray.  Then when that is out, I take a 2nd tray that has cooled, pull the dough from the fridge, and start on tray 2.  This recipe is a keeper.  If you can't do corn, I've subbed potato starch (NOT POTATO FLOUR) and it's worked for me as I was out of corn starch the one day

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From the Denver Post

The secret is a blend of white rice flour, sweet rice flour and cornstarch subbing for wheat flour. Check natural-foods stores for the rice flours and for the gluten-free chocolate chips. 

This recipe is from a new book, "Easy Gluten-Free Baking," by Elizabeth Barbone. Barbone offers these tips:

As written, the recipe will make Toll House- style cookies that will flatten and spread a little during baking. If you like a cookie that stays in a mound, chill the dough for 15 minutes prior to baking, and keep dough in the refrigerator in between batches.

This recipe makes fantastic slice-and-bake cookies! Simply mix up a batch of dough and divide it in half. Place half the dough on a piece of parchment paper. Wrap the parchment around the dough to form a log.

Twist the ends to seal, and then wrap the entire log with aluminum foil to seal. Repeat with remaining dough. Freeze for up to two months.

Classic Chocolate Chip Cookies (Gluten-free)

Yield: About 3 dozen

Ingredients
1 1/4   cups white rice flour
1/2     cup sweet rice flour
1/4     cup cornstarch
1       teaspoon baking soda
1/2     teaspoon salt
3/4     cup (1 1/2 sticks) butter, softened
1/4     cup granulated sugar
3/4     cup packed dark brown sugar
2       large eggs
2       teaspoons vanilla
1 (1    2-ounce) bag gluten-free chocolate chips

Directions
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.

Whisk together rice flours, cornstarch, baking soda and salt.

In a large bowl, beat together butter and sugars until a thick paste forms, about 1 minute. (Use medium speed on a hand-held or stand mixer.) Add eggs, 1 at a time, mixing well after each addition. Add dry ingredients and vanilla; mix until a dough forms. Stir in chocolate chips with a wooden spoon.

Drop rounded tablespoonfuls of dough about 2 inches apart onto cookie sheets.

Bake for 10 to 12 minutes or until golden brown.

Remove sheet from oven, and place on a wire rack to cool for 3 to 5 minutes, then transfer cookies directly onto rack to cool completely. While first sheet is cooling, bake the second sheet of cookies. Store cookies in an airtight container.