Gluten-Free Chocolate Brownie Cookies

Preheat the oven to 350 degrees.
In a large mixing bowl, add the white sugar, brown sugar, eggs, and vanilla. Beat on high with an electric mixer for 6 to 7 minutes, until thick and glossy.
In a separate bowl, sift together the dry ingredients: gluten-free flour, cocoa powder, espresso powder, salt, and baking powder. Set aside.
Add the butter and chocolate to a microwave-safe bowl. Microwave on high for 1 minute, then stir until the chocolate is melted and fully combined. If needed, continue heating in 15-second increments. Set aside to cool slightly before adding to the egg and sugar mixture.
Add the dry ingredients to the wet ingredients and mix until just combined. I prefer to do this by hand. The mixture will be thicker than brownie batter but not as thick as traditional cookie dough. Fold in the chopped chocolate for extra gooey cookies, if using.
As soon as the dough is mixed, scoop it into 18 to 20 portions. You will need 2 baking sheets. Arrange the dough about 1½ inches apart.
Bake the cookies for 11–12 minutes, until the tops have cracked. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.