Browned-Butter Salted Chocolate Chip Cookies (GF)

1. Preheat your oven to 350 degrees. 
2. In a medium skillet, melt 1/2 cup (1 stick) of butter over medium heat. Cook, stirring often, until browned, about 2 to 3 minutes. Let the butter cool completely. Tip: you can transfer the butter once slightly cooled to a heatproof bowl and then stick it in the freezer to quicken up the process.
3. Beat the browned butter, the remaining 1/2 cup of butter, and sugar until combined. Add the eggs and vanilla and beat until creamy. Add the flour, xanthan gum, baking soda, and salt and beat well (since I'm using gluten free flour, beating longer is better, so don't be afraid to beat a few minutes). Stir in the chocolate chips and chocolate chunks.
4. Using a cookie scoop, place the dough balls on a baking sheet, making sure to space them at least 2 inches apart.
5. Bake until the cookies are just beginning to set on the edges but are still a little doughy in the midlle, 7-10 minutes. Let the cookies cool for a few minutes and then sprinkle with sea salt if desired (but highly recommended!)
6. Try one (or two) warm and be amazed!!

*For our gluten free flour, we use a mixture of rice flour and tapioca flour in a 2 to 1 ratio (so for 2 cups of rice flour, you would add 1 cup of tapioca flour) called Hiebert's Blend. It's really handy to have a big batch of this flour blend already mixed up for easier baking!

Adapted from: Tieghan Gerard's cookbook ~ Half Baked Harvest Super Simple

You can purchase this cookbook on amazon here: https://www.amazon.com/Half-Ba...