In a large bowl, combine the gluten free flour, baking soda and salt.
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the softened butter or vegan baking stick and the dark brown sugar until soft and creamy. About 2-3 minutes.
With the mixer on low speed, beat in the cornstarch water mixture. Then beat in the vanilla, molasses and milk of choice. The mixture might look slightly chunky and that’s ok.
Still on low speed, beat the gluten free flour mixture into the wet ingredients, a little at a time until just combined.
Once combined, scrape down the sides of the bowl with a spatula and using the spatula, fold in ¾ cup of the chocolate chips.
The batter will be very wet and sticky. Don’t try to take it out of the bowl. Cover the bowl with plastic wrap and put it in the fridge for at least 2.5 hours. It needs to harden otherwise the cookies will spread all over the place.
After the 2.5 hours, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
Take the bowl of dough out of the fridge. Using an ice cream scoop, scoop the dough out. At this point the dough will still be a bit sticky.
Pour the additional ½ cup chocolate chips onto a small plate. Press the tops of the dough balls into the chocolate chips.
Make sure to space each dough ball 3-4 inches apart. I usually only bake 6 at a time. If you do that as well, pop the rest of the dough balls in the fridge.
Bake the cookies in the middle rack for 13 minutes until golden on the bottoms. You can check carefully with a cookie spatula.
When the cookies come out of the oven, reshape. Immediately use a spatula to push the cookies back into a circle shape or use a large circle cookie cutter. If using a cookie cutter, place it over the cookies and rotate quickly in a circle.
Do not take the cookies off the baking sheet for 5 minutes. If you try, they will fall apart. After 5 minutes, transfer cookies to a cooling rack and enjoy!