Browned butter is the real move here — melting it low and slow until the milk solids turn deep gold gives these cookies that unmistakable nutty, toffee-like depth before anything else even hits the bowl. Whisked into a smooth, thickened batter with eggs and vanilla, then folded with a gluten free flour blend into a cohesive dough studded with melty chocolate chips, this dough chills just long enough to firm up for a thick, chewy bake. A finishing flurry of flaky sea salt plays against all that chocolate for a sweet-salty bite in every cookie. Baked until the edges set golden while the centers stay soft, these come out with crisp rims and a gooey middle that firms up perfectly as they cool. It's a solid pick for anyone keeping an eye on added sugar without giving up a proper chocolate chip cookie.
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Melt the butter in a medium saucepan over medium heat, stirring occasionally, until the foam subsides and the milk solids turn golden brown and smell nutty, about 6–8 minutes. Pour the browned butter into a large mixing bowl and let it cool for 5 minutes.
Whisk the brown sugar and granulated sugar into the warm browned butter until fully combined. Add the eggs one at a time, whisking vigorously after each addition, then whisk in the vanilla extract until the mixture is smooth and slightly thickened, about 1 minute.
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