Add the butter to a skillet over medium heat. Cook until a golden brown color, stirring to prevent burning. As soon as it’s done, place an ice cube in the skillet to help cool down the butter.

In a large mixing bowl, add the coconut sugar or light brown sugar. Pour in the brown butter. Scrape any brown bits off the bottom of the skillet into the bowl. Stir together.

Then, add in the vanilla and eggs. Stir to combine.

Mix in the gluten free flour, baking soda, and sea salt.

Fold in the chocolate chips.

Transfer this batter to your lined pan. Smooth into an even layer. Top with more chocolate chips if desired.

Bake for 21 to 24 minutes, or until a toothpick inserted comes out mostly clean. They should still look gooey in the middle.

Finally, remove from the oven. Allow to fully cool before slicing into.