Preheat your oven to 350°F
In a medium bowl, combine the gluten free flour, cocoa powder, baking powder, baking soda, and salt. Mix well and set aside.
Add the butter and sugar to the bowl of an electric mixer. Cream together on medium speed until completely smooth. Lower the speed and add the eggs one at a time, then the vanilla.
Gradually add the flour mixture to the wet ingredients and mix until well combined.
Stir in any mix-in’s, if you’re using them.
Drop by the tablespoon full about 2 inches apart on a baking sheet (I use a Silpat Mat to prevent sticking).
Bake 9-10 minutes until cooked through.
Allow to cool on the baking sheet for about 5 minutes before transferring to a cooling rack to prevent breakage.