Adapted from thekitchen.com, I can’t say these are life changing, but they are delicious! Browning the butter adds a nice, subtle almost nutty flavor. I made them large, but you can make them any size. Try them and see what you think!

• 1 1/2 sticks butter (lactose free)
• scant cup of brown sugar
• 1 large egg
• 1 large egg yolk
• 1 T vanilla
• 1 3/4 c flour (gluten free with 2/3 c buckwheat)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 c chocolate chips (70%)
• Maldon flaky sea salt (optional)

Oven 350. Line baking sheet with parchment paper.

• Melt the butter in a saucepan over medium heat until it begins to foam and crackle, about 3-4 minutes. Swirl pan occasionally. When cracking stops, about 1.5-2 minutes more, and you notice brown bits on the bottom of the pan, and it smells nutty, remove from heat and pour into a heatproof bowl. Let cool about 10-15 minutes.
• Add brown sugar to the browned butter and whisk to combine. Add the egg, egg yolk, vanilla and salt; whisk til smooth.
• Add the flour and baking soda; Stir with a wooden spoon/spatula until mostly incorporated. Add the chocolate chips and combine.
• Refrigerate dough for 15-20 minutes until firm enough to scoop. Scoop with a 2 inch cookie scoop and place on parchment lined baking sheet. Gently press each cookie ball down to flatten to almost 1/2″ thick.
• Bake 10-15 minutes depending on size and oven. Sprinkle with flaky salt if desired as soon as you remove them from the oven. Cool on wire rack and enjoy!