To keep things simple, this recipe uses a simple 1:1 gluten free flour blend. It is versatile and will work with many brands, but I like to use Bob's Red Mill 1-to-1 Gluten Free Baking Blend.
Brown butter in a skillet over medium-low heat and whisk into the granulated and brown sugar.
Whisk in egg and egg yolk, followed by the vanilla.
Stir the dry ingredients together and stir into the wet mixture.
Gently mix in the chocolate chips until just combined.
Scoop the dough onto a greased or lined baking sheet and bake at 350°F for 8-10 minutes, turning the pan once.
Cool the cookies on the pan for 10 minutes before removing.
Let cool completely on a pan or enjoy wjile they are still warm and gooey.
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