Add butter to a medium-sized skillet and place over medium-low heat. As it melts, whisk constantly.

Continue to whisk until the butter starts foaming and turns golden with nutty specks. Remove from heat and let it cool for about 8-10 minutes.

In a separate bowl, whisk together the gluten-free flour, salt, baking powder, and baking soda.

Once the brown butter has cooled, add the granulated and dark brown sugars to the mixer. Mix on medium speed until creamy, about 1 minute.

Toss in the egg, egg yolk, vanilla extract, and molasses, mixing until everything’s well combined.

With the mixer on low, slowly add the dry ingredients until just combined. Fold in the chocolate chunks and chips.

Cover the bowl with plastic wrap and pop it in the fridge for at least one hour.

Preheat your oven to 350°F and line a baking sheet with parchment paper.

Use a #24 cookie scoop to place dough balls about 3 inches apart on the sheet. Bake for 13-14 minutes until the edges are golden, and the centers look slightly underdone.

Sprinkle each cookie with flaky sea salt and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.