Preheat oven to 350 degrees F
Put about half the cookie mix in a large bowl, and beat in the butter with an electric mixer.
Beat in the egg, unsweetened coconut milk until the mixture becomes fluffy and turns toward a lighter color. Beat mixture for about 5 minutes or until the batter feels and looks effortlessly light in texture and color.
Add in the remaining cookie mix, xanthan gum, vanilla, and chocolate extract, scraping the sides and the bottom of the bowl while mixing. Do this for an additional 5 minutes. The batter will change color and form soft peaks, and this is what you want. It will go from dark to light. Beating your batter for this amount of time, you know the time where you feel like your arm is falling off will be the one factor that makes or breaks your cookie.
Add in the chocolate crushed chunks and chocolate chips ½ cup at a time and keep mixing until all chocolate is mixed in.
Drop heaping tablespoons of the cookie dough onto ungreased baking sheets lined with foil or parchment paper leaving at least 2-inches of space in between each cookie.
Gently flatten cookies with your hand or spatula to ¼-1/2 thick. If the batter gets too sticky simply run the spatula or your hand under cold water and flatten.
Bake until just browned, 10-12 minutes. Swap over racks. Let each tray of cookies get time on the bottom rack and on the top rack. So that means setting your timer for 5 minutes, swapping, and then setting your timer for the remainder of the time.
Remove from oven and let cool for at least 5 minutes before attempting to transfer to a cooling rack.
Store on the kitchen counter in a container.