Gluten Free Browned Butter Chocolate Chip Cookies

Preheat the oven to 350 Fahrenheit. Line two baking sheets with parchment paper and set aside.
Cut the butter into small pieces and add to a pot on the stove. This helps with even melting!
Heat over medium heat. Use a rubber spatula to stir a few times, it will get bubbly. Keep a close eye on it because once it starts to brown, it will burn quickly. The whole process should take only about 5 minutes.
When it's nice and golden brown, remove from heat and let cool for about 5 minutes.
Add to a mixing bowl with both sugars and beat with an electric mixer for about 30 seconds.
Add in the egg, extra egg yolk and vanilla. Mix until combined.
Add in the flour (be sure to spoon and level, don't scoop from the bag), baking soda and salt.
Mix until combined, then fold in the chocolate chips.
Use about a 1 1/2 - 2 tablespoon scoop and scoop into balls. Add to the prepared baking sheets. I usually do 6 cookies per sheet.
Bake, one sheet at a time, for 10-14 minutes or until the edges are lightly golden brown. They will firm up quite a bit as they sit, so underbake them slightly if you like chewy/gooey centers!
Immediately when they come out of the oven, I like to take a round cookie cutter to swivel around the edges to create a perfect circle.
Let cool on the baking sheet, then top with flaky salt and enjoy!

Did you make this?