Gluten-Free Chocolate Chip Cookie

1. Melt the butter over medium heat and continuously stir until the butter makes foam and turns a golden brown. (Take it off the heat as soon as the butter turns brown).
2. Combine the cooled brown butter, sugar, and coconut sugar in a large mixing bowl. Next, add the egg, egg yolk, and vanilla extract. Mix well.
3. Mix the flour, salt, and baking soda in a smaller bowl. Mix half the dry ingredients into the wet until everything comes together. Add in the remaining flour little by little.
4. Fold in the chocolate, and don’t over-mix.
5. Refrigerate the cookie dough for 30 minutes.
6. Preheat the oven to 350°F and line a cookie sheet with parchment paper.
7. When ready, use a 1-ounce cookie scoop to scoop the cookie dough into balls; allow 2 inches of space between them.
8. Bake for 18 minutes or until golden brown.
9. Allow cooling and enjoy!