Gluten-Free Brown Butter Chocolate Chip Cookies

12 If you are using 2 or more types of chocolate chips mix them together in a bowl
0 Brown the butter first, then pour it into a mixing bowl so it stops cooking. Let it cool until it's warm but not hot before adding the sugars.
1 Preheat the oven to 350° F. Line a baking sheet with parchment paper or use a silicone baking sheet.
2 Combine the brown butter with the sugars. Beat on medium -high speed with the paddle attachment until well combined, 2-3 minutes.
3 Add the 2 eggs, the egg yolk, and the vanilla. Continue beating but turn the speed down to medium.
4 In a separate bowl, combine the Bob's Red Mill 1:1 Gluten Free Flour, salt and baking soda.
5 Stir into the butter mixture with the mixer on low speed - just until well combined. Don't overmix.
6 Stir in the chocolate chips.
11 Let the dough sit for 20-30 minutes at room temperature. This allows the flour to soak up moisture and keeps it from getting that "sandy" texture some GF products have.
7 Place 2-tablespoon (⅛th cup) sized scoops of dough on the prepared cookie sheet 2 inches apart.
8 Pop into the freezer for 10 minutes.
9 Bake chilled dough for 12 -13 minutes or until the edges are set and the centers are still soft - about 190℉. Don't overbake.
10 Let cool on the cookie sheet for 10 minutes before moving to a cooling rack.