Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper or use silicone baking mats.
In a small saucepan over low heat, melt the butter and 1 cup of chocolate chips, stirring constantly. Once the chocolate chips and butter are about 90% melted, remove from heat and stir until smooth. Set aside for 5 minutes to cool slightly.
In a large mixing bowl, add the light brown sugar, granulated sugar, eggs, and vanilla extract. Beat until well combined. Add the melted chocolate-butter mixture to the bowl and beat again until smooth.
Add the gluten-free flour, cocoa powder, baking powder, and salt to the wet ingredients. Beat until no flour pockets remain. Stir in the remaining ¾ cup of chocolate chips.
Use a medium cookie scoop (about 2 tablespoons) to portion out dough balls, placing them about 2 inches apart on the prepared cookie sheets.
Bake for 14-15 minutes, until the cookies are cracked on top and the edges are set. Be careful not to overbake, as the cookies will dry out.
Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a cooling rack.