How to Make It
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cocoa, xanthan gum, baking powder, and salt in a small bowl; stir well with a whisk.
Combine 1/2 cup chocolate minichips, buttery spread, unsweetened chocolate, and coffee granules in a small saucepan; cook over medium-low heat 4 minutes or until chocolate melts, stirring until mixture is smooth and creamy. Remove from heat; cool 10 minutes. Stir in vanilla.
Place sugar and eggs in a medium bowl; beat with a mixer at medium speed 2 minutes or until light and fluffy. Add chocolate mixture; beat until blended. Add flour mixture; beat until just blended. Fold in 1/4 cup chocolate minichips. Cover and chill 2 hours.
Preheat oven to 350°.
Lightly coat hands with cooking spray; shape dough into 30 (1-inch) balls. Place balls 2 inches apart on baking sheets lined with parchment paper. Flatten cookies slightly with hand. Bake at 350° for 8 to 10 minutes or until edges look cooked. Cool 2 minutes on pans. Remove cookies from pans; cool on wire racks.