Line a baking sheet with parchment paper and set aside.
In a stand mixer, cream together the butter and sugars until fluffy. Mix in the vanilla extract.
Mix in the gluten-free flour and espresso powder until combined. Slowly mix in your milk 1 tablespoon at a time until you have a cookie dough consistency you like. Fold in the chocolate chips.
Scoop the cookie dough into 2 tablespoon sized bites and place on the prepared baking sheet. Let the cookie dough bites set in the fridge for about 10 minutes before enjoying!
