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1
Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
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2
Whisk all of the flours, the cocoa powder, baking powder, salt and xanthan gum together in a medium bowl.
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3
Set aside.
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4
Put the butter and brown sugar into a large bowl and beat with an electric mixer on medium speed until smooth, about 1 minute.
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5
Add the milk, vanilla and eggs and beat until blended.
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6
Reduce the speed to low and slowly incorporate the flour mixture until thoroughly combined.
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7
Add the chips and stir to combine.
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8
Spoon heaping tablespoons (or smaller scoops) of the dough onto the prepared baking sheets, 1 to 1 1/2 inches apart.
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9
Bake the cookies in two batches, two sheets at a time, until the cookies are set and just beginning to crack slightly on top, 13 to 14 minutes.
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10
Rotate the sheets halfway through for even baking.
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11
Remove from the oven and let the cookies cool on the sheets for 2 minutes, and then remove to a rack and cool completely.
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12
Gluten-Free Eggnog Cookies:
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13
Make the Gluten-Free Chocolate Cookies, adding 1/4 teaspoon ground nutmeg to the flour mixture.
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14
Add 2 tablespoons bourbon whiskey to the butter and sugar.
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15
Bake as directed.
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16
Gluten-Free Apricot Pistachio Chocolate Cookies:
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17
Make the Gluten-Free Chocolate Cookies, folding in 3/4 cup each roughly chopped dried apricot and pistachio nuts.
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18
Gluten-Free Lemon and Raisin Cookies:
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19
Make the Gluten-Free Chocolate Cookies, adding 1 teaspoon lemon zest to the butter mixture, and substituting 1 cup golden raisins for the semisweet or white chocolate chips.
