In a large mixing bowl sift together the gluten free flour, baking soda, and salt.
In a large mixing bowl combine the margarine and vegetable shortening. Use an electric mixer or the paddle attachment on a stand mixer to cream together.
Add the eggs, sugar, brown sugar and vanilla to the wet mix. Mix on medium speed until light and fluffy.
Slowly add the dry flour mixture a cup at a time. Stir in the chocolate chip cookies by hand. Let the dough rest for 10 minutes.
Drop by rounded spoonfuls onto cookie sheets. Bake for 5 and half minutes, turn and bake for an additional 4 and half minutes.
Allow cookies to cool on the cookie sheets for 5 minutes. Then move to a wire rack.