Line 2 large baking sheets with parchment paper. In a medium bowl combine the GF All Purpose Flour, baking soda and salt, set aside. In the bowl of an electric mixer fitted with a paddle, beat the butter, granulated sugar, and brown sugar until creamy, about 2 to 3 minutes. Add the vanilla and eggs and beat until well incorporated. Gradually beat in the flour mixture. On Stir setting, add both semi-sweet and dark chocolate chips and stir until incorporated with the dough. For a thicker & chewier cookie, wrap dough in plastic wrap and refrigerate up to 24 hours. Before scooping after refrigeration, let cookie dough sit at room temperature to soften a little. Use a large cookie scoop and drop onto prepared baking sheets at least 3 inches apart. Bake and let cool for 5 minutes before removing to wire rack to cool completely.