3/4 cup butter
1/4 cup + 2 T oil
3 cups sugar
3 large eggs
1 cup cocoa powder
1 T vanilla
1 1/2 cups high quality gluten free flour blend (I used Mama’s Almond Blend)
1/4 tsp xanthan gum
1/4 tsp sea salt
1 1/2 cups baking chips or chopped candy bars
Preheat oven to 325 degrees F and line baking sheets with parchment.
Melt butter in large saucepan over medium-low heat. Stir in oil, sugar, and cocoa powder until thoroughly mixed. Stir in eggs and vanilla with a sturdy spoon until mixture is smooth and completely combined.
Add flour, xanthan gum, and sea salt and stir until smooth. Stir in chocolate chips.
Scoop batter using a 1″ cookie scoop or a spoon, spacing cookies 2-3″ apart.
Bake for 8-9 minutes until cookies appear to be almost done. They will continue baking as they cool.
Let sit on cookie sheet for 5 minutes before removing to wire rack to cool.
Store on the counter up to 3 days. These cookies freeze well.