In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter, coconut sugar, and brown sugar on medium speed for about 3 minutes, until light, fluffy, and well combined. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.

Add the egg yolks and vanilla extract. Mix on high speed for 1 minute, until the mixture looks smooth, slightly thickened, and glossy.

Add the gluten-free flour, cocoa powder, baking soda, and salt. Mix on low speed at first to avoid the flour mixture flying out, then increase to medium speed and mix just until no dry spots remain. The dough will be thick.

Pour in the tablespoon of milk and mix on high for about 20–30 seconds, until fully incorporated and the dough loosens slightly.

Stir in the chocolate chips using a spatula or mix on low speed until evenly distributed throughout the dough.

Cover the bowl or transfer the dough to an airtight container and refrigerate for 1 hour. This step is essential for gluten-free cookies to hold their shape and develop flavor.

Remove the dough from the fridge and let it sit at room temperature for 10 minutes before scooping.

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Using a 2 tablespoon cookie scoop, scoop the dough and place cookies about 2 inches apart on the prepared baking sheet. Do not flatten. Top with additional chocolate chips if wanted.

Bake for 10–13 minutes, until the edges are set and the centers look slightly underbaked.

?? Do not overbake—the cookies will continue to firm up as they cool.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.