Preheat the oven to 350 degrees, line a baking sheet with parchment paper and set it aside.
Cream the butter, sugar, and brown sugar together until the mixture is light and fluffy.
1 Cup Butter, 1 ¼ Cups Dark Brown Sugar, ½ Cup Sugar
Mix in the eggs, vanilla, and cocoa powder.
3 Large Eggs, 1 ½ Teaspoons Vanilla, ¾ Cup Cocoa Powder
Add the flour, baking soda, baking powder, and salt.
1 Teaspoon Baking Soda, ¼ Teaspoon Baking Powder, 1 Teaspoon Salt, 2 ¼ Cups 1:1 Gluten-free Flour Blend, 1 Teaspoon Xanthan Gum
Fold the chocolate chips into the batter.
1 - 2 Cups Chocolate Chips
Let the batter rest for about ten minutes.
Scoop the cookie dough into balls about two tablespoons in size.
Place the cookie dough on the baking sheet and make sure to leave enough room for the cookies to spread.
Top the cookies with a few extra chocolate chips if desired and bake the cookies for about 12-13 minutes.
Once the cookies are baked, let them rest for about five minutes before transferring them to a cooling rack to cool completely.
Serve warm or chilled.