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 all three of the varieties of the chocolate chips.
Drop by the tablespoon full about 2 inches apart on to a baking sheet.
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.
Tips & Techniques for the Best Gluten Free Triple Chocolate Chip Cookies
Set the butter out at least an hour before you begin baking to let it come to room temperature. If the butter is too warm (as it might be if you were to soften it using a microwave etc.) or too cold, the cookies may not turn out perfectly.
Don’t pack the flour into the measuring cup. Simply spoon it in and level off the top.
Using a Silpat mat helps keep the cookies from sticking to the baking sheet.
Be sure to allow the cookies to cool on the baking sheet for about 5 minutes before moving to a cooling rack. If you attempt to move them too soon, they may break. They “set-up” more as they cool.
Store extra cookies in an air-tight container and use within a week for the best results.
Can you freeze these gluten free cookies? Yes. You can roll out the dough ahead of time and store it in a freezer bag in the freezer for up to 3 months. Be sure to add a couple minutes to the bake time. You can also freeze baked cookies on a baking sheet first, then transfer to a freezer bag.
** Nutritional information is an estimate and may vary.