Line 3 baking sheets with parchment paper.

To brown the butter, place it into a saucepan over medium heat. It will melt, then begin to foam and slowly the color will change from golden to light brown. As soon as the scent starts to turn nutty, remove it from the heat and pour it into the bowl of your stand mixer.

In a medium bowl, whisk together the gluten-free flour, xantham gum (if it is not in your flour blend), salt and baking soda.

In the bowl of your stand mixer, add the sugar and brown sugar to the browned butter and cream them together for 1 minute using the paddle attachment. Add the egg, egg yolk, milk and vanilla extract and mix until well combined.

Slowly add the flour mixture, scraping down the sides of the bowl to make sure you have a well-mixed batter.

Stir in the chocolate chunks and any shards of chocolate you created while chopping.

Scoop 2-ounce balls of dough 3″ apart on a cookie sheet (you can fit about 8 balls of dough per sheet). Place the dough in the freezer for 20-30 minutes. When there is about 10 minutes of freezer time left, preheat your oven to 375 degrees.

Bake the cookies for 13-15 minutes. If you bake 2 sheets at once, rotate them halfway through baking.