Step 1

In a large bowl, whisk together the 1 1/4 cups gluten free flour, 1/2 cup cocoa powders, 1 1/2 teaspoons baking powder and the 1/2 teaspoon kosher salt. Set aside.

Step 2

In a small bowl, using a spoon, mix together the 2 heaping tablespoons cornstarch and 3 tablespoons water until thin and watery. It will be thick and tacky at first.

Step 3

In a large bowl of an electric mixer fitted with the paddle attachment, beat the 1/2 cup unsalted butter or vegan baking stick and 1 ½ cups of the dark brown sugar until it is soft and creamy. About 2-3 minutes.

Step 4

Slowly beat the cornstarch water mixture, the 2 tablespoons milk and the 1 teaspoon pure vanilla extract into the creamed butter and sugar. It will look chunky and that's totally normal.

Step 5

With the mixer on low speed, slowly beat in the gluten free flour mixture a little at a time until just combined. Use a spatula to scrape down the sides and combine again.

Step 6

Gently fold in ¾ cup mini chocolate chips using a spatula until combined.

Step 7

Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. When the dough is halfway done chilling, preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.

Step 8

After the 30 minutes of chilling, scoop the dough. I use an ice cream scoop or a large cookie scoop. There should be 14 dough balls.

Step 9

Push the top of each dough ball into a small bowl of the remaining ¼ cup of mini chocolate chips. The drop the dough ball into the remaining ¼ cup granulated sugar and coat completely. It must be in that order or else the mini chocolate chips will not stick to the dough.

Step 10

Place dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies on the center rack of the oven at 325 degrees Fahrenheit for 14 minutes. Store extra dough balls in the fridge while the rest are baking if they don't all fit. I only bake 6 at a time.

Step 11

Immediately reshape the cookies when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.