1-Gather and Mix the Dry Ingredients: First, in a medium bowl, whisk together the gluten-free flour blend, almond flour if you’re using it, baking soda, and kosher salt. This step ensures everything mixes evenly and helps the cookies rise just right. Make sure your flour blend has xanthan gum to keep the dough from falling apart.

2-Prepare the Butter: Next, melt the butter over medium-low heat in a pan. Stir it occasionally until it foams and turns a golden brown with a nutty smell don’t rush this, as it adds amazing flavor. Once it’s ready, remove it from the heat and pour it into a bowl to cool slightly. This is where the magic happens for that extra-rich taste.

3-Combine Wet Ingredients: Now, add the milk, brown sugar, and granulated sugar to the browned butter, and whisk until everything blends smoothly. Then, whisk in the egg and vanilla extract until the mixture is nice and even. For more baking basics like this, check out our homemade cinnamon roll recipe to build your skills.

4-Mix Everything Together: Using a spatula, gently fold the dry ingredients into the wet ones until they’re well combined don’t overmix, or your cookies might turn tough. Then, stir in the chocolate chips to spread them out evenly. Let the dough rest at room temperature for at least 30 minutes; this helps it develop better flavor and texture.

5-Bake the Cookies: Preheat your oven to 350°F and line your baking sheets with parchment paper. Scoop the dough into 2-tablespoon balls, spacing them about 2 inches apart on the sheets. Bake for 10-12 minutes until the edges turn golden and the centers set. Let them cool on the sheet for 5 minutes, then sprinkle with flaky sea salt if you like, and move them to a wire rack.