Mix Wet Ingredients:

In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Ensure that the sugars are fully dissolved into the butter to create a smooth base.

Add Egg and Vanilla:

To the butter and sugar mixture, add the room temperature egg and vanilla extract. Whisk again until the mixture is creamy and well combined.

Combine Dry Ingredients:

In a separate bowl, mix together the gluten-free all-purpose flour (or regular), cornstarch, baking soda, baking powder, and sea salt. Stir these dry ingredients until they are well blended.

Combine Wet and Dry Mixtures:

Gradually fold the dry ingredients into the wet mixture. Stir just until a soft dough forms, being careful not to overmix as this can affect the texture of the cookies.

Chill the Dough:

Cover the dough and refrigerate for at least an hour. Chilling is crucial as it helps prevent the cookies from spreading too much when baked.

Preheat the Oven:

Preheat your oven to 350°F (175°C) near the end of the chilling time.

Prepare Baking Sheets:

Line your baking sheets with parchment paper to prevent sticking and to ensure easy removal of the cookies after baking.

Form Cookie Dough Balls:

Using a cookie scoop or spoon, scoop about 2 tablespoons of dough and roll it into a ball. Place the dough balls on the prepared baking sheets, spacing them about 3 inches apart to allow for spreading.

Bake:

Bake the cookies in the preheated oven for 9-12 minutes, or until the edges start to turn golden but the centers are still soft and underbaked looking. This ensures a chewy texture with slightly crisp edges.

Cool:

Allow the cookies to cool on the baking sheet for about 15 minutes before transferring them to a wire rack to cool completely. Optionally, sprinkle with flaky sea salt while they’re still warm for an extra flavor contrast.

Serve and Enjoy:

Once cooled, serve your chocolate chipless cookies as a delicious treat at any time of the day. They pair wonderfully with milk, coffee, or tea.