Browned butter is the secret weapon here, melted low and slow until the milk solids turn deep gold and smell nutty, then beaten into brown and granulated sugar until the mixture goes pale and glossy. A gluten free flour blend forms the base of the dough, and it gets a full 30-minute rest before baking so the crumb turns out tender rather than gritty. Loaded with melty pools of semi-sweet chocolate chips, these bake up with crisp edges and soft, just-set centers — the kind of cookie you want warm off the tray. A sprinkle of flaky sea salt on top plays up the toffee-like depth from that browned butter. It's an easy drop cookie to keep in your back pocket, and it fits neatly into an egg free baking routine without sacrificing that classic bakery-style texture and chew.
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Melt the butter in a medium saucepan over medium heat, stirring occasionally, until the foam subsides and the milk solids at the bottom turn golden brown and smell nutty, about 6–8 minutes. Pour the browned butter into the bowl of a stand mixer (or a large mixing bowl) and let it cool for 10 minutes.
Add the brown sugar and granulated sugar to the cooled brown butter. Beat on medium speed until combined and slightly fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition, then beat in the vanilla extract until the mixture is smooth and pale, about 1 minute more.
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