Preparation Steps

• In a medium bowl, whisk together the gluten-free flour, cornstarch, cocoa powder, baking soda, and salt. Set aside.
• In the bowl of a stand mixer, cream together the softened butter and light brown sugar on medium speed until light and fluffy, about 4-5 minutes.
• Add the vanilla extract to the butter mixture and mix until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Increase speed to medium and beat until the dough comes together.
• Mix in the dark chocolate pieces on low speed until evenly distributed.
• Divide the dough in half and roll each portion into logs approximately 1.5 inches in diameter. Wrap in parchment paper and refrigerate for 2 hours or up to 3 days.
• Preheat your oven to 325°F (160°C) and line baking sheets with parchment paper.
• Remove one dough log at a time from the fridge and slice into discs approximately 0.5 inch thick. Arrange on baking sheets, 2 inches apart.
• Bake for 10-12 minutes until cookies appear set around the edges. Let cool completely on baking sheets.