Brown Butter: Melt butter over medium low in a small dutch oven or large sauce pan. It will bubble up quite a bit, this is normal, allow it to turn a nice deep golden brown and become fragrant. As it starts to darken turn off heat.
Add sugar and brown sugar to pot of hot butter, and mix well. Poor into a large mixing bowl (you can mix this up in the pot if you prefer but it takes a long time to cool). Allow mixture to cool to room temperature. Add vanilla and eggs. Add your choice of flour blend – I prefer the cassava flour version – but both are delicious, salt, and baking soda. Mix this up really well. Add chocolate chips and nuts if you like. The dough must be really cool first or your chips will melt.
Refrigerate bowl of dough, portion and freeze, or get ready to bake.
Now’s a good time to preheat your oven to 350. Gluten free flours like the extra little bit of time to hydrate so don’t rush a good thing.
Portion your dough onto parchment lined backing sheet. I use a size 30 cookie scoop, and rounded balls so these are probably just under a level quarter cup measure. I stagger 8 cookies on a half sheet pan to bake. Bake for 9-12 minutes (about 12-15 minutes for a frozen dough ball straight from freezer) – they will be golden brown and set around the edges and still soft and doughy in the middle but puffed. Remove from oven and cool on pan (they are very fragile). Remove cookies from pan when you can’t take it any longer or when completely cooled and enjoy.