optional: sea salt, melted DF chocolate chips to drizzle across cookies, chopped nuts
Melt butter and 1 cup chocolate chips in the microwave in 1 minute intervals, stirring in between, or in a saucepan over the stove top stirring often. Melt until the mixture is smooth, but not overly hot. Remove from heat, and transfer to a large mixing bowl. Allow the mixture to cool until room temperature.
Add the brown sugar, eggs, and vanilla. Stir until well-combined.
Next, add in the flour, xanthan gum, cocoa, salt, and baking soda. Stir until combined, being careful not to over stir.
Add in remaining ½ cup chocolate chips.
Transfer to the refrigerator for 1 ½ hours to firm up.
Then preheat the oven to 350°F. Place parchment paper or baking mats on 2 large baking sheets.
Scoop out heaping tablespoon-sized portions of dough. Roll into balls and place on a cookie sheet. You will have 24 balls.
Place in the oven and set a timer for 10-11 minutes. The cookies will still be soft in the middle and puffy. Out of the oven they will flatten and crack looking more like brownies.
After 5-10 minutes transfer cookies to a cooking rack.
Optional: lightly sprinkle sea salt on cookies as they come out of the oven. Or drizzle with melted chocolate chips after cookies have cooled. And these brownie cookies taste great with chopped nuts on top-- sprinkle nuts on cookies right before placing them into the oven.
Place cookies in an airtight container up to 3-4 days. Cookies can also be frozen up to a month.