Place the softened butter, brown sweetener, and granular sweetener in a large mixing bowl. Beat until the mixture becomes pale and fluffy.

Add the eggs and vanilla extract, mixing until everything is fully incorporated.

Sprinkle in the gluten-free flour, baking soda, and salt. Mix again just until a soft dough forms.

Stir in the dark chocolate chunks and chocolate chips until they are evenly distributed throughout the dough.

Cover the bowl and refrigerate the dough for at least 30 minutes to help it firm up before baking.

When ready to bake, heat the oven to 350 degrees and line a cookie sheet with parchment paper.

Scoop out portions of dough using a tablespoon or cookie scoop and place them on the prepared baking sheet, leaving space for spreading.

Bake for 10 to 12 minutes, or until the edges turn golden while the centers remain soft.

Let the cookies cool on the baking sheet for about five minutes, then move them to a wire rack to finish cooling completely.