Add the butter to a skillet over low medium heat. Stir occasionally, until the butter has turned golden brown. Remove from the heat and set aside.

In a large mixing bowl, combine the brown sugar, sugar, cocoa powder, gluten free flour, baking soda, and sea salt. Stir to combine.

Then, add in the brown butter. Scrape any brown bits from the bottom of the skillet into the mixing bowl.

Then, add in the egg and vanilla. Stir together.

Fold in the white chocolate chips.

Use a cookie scoop to scoop balls of dough onto the lined pan. Space apart at least 3 inches.

Bake for 10 to 12 minutes, or until the edges are set and the middles are still slightly gooey.

Finally, remove from the oven. Allow these white chocolate chip cookies to cool for 15 minutes on the pan before removing to a cooling rack.