Brown the butter (optional but recommended)
1-Cube the butter and place it into: Cube the butter and place it into a saucepan. Turn the heat to medium and allow the butter to melt, stirring occasionally.
2-Once melted, it will begin to bubble,: Once melted, it will begin to bubble, foam, and brown. When the butter is an amber colour, pour it into a heatproof bowl, scraping all the brown bits with it. This whole process should take 6-10 minutes.
3-Allow the butter to cool for 10: Allow the butter to cool for 10 minutes.

Make the cookies
4-Preheat the oven to 350ºF and prepare: Preheat the oven to 350ºF and prepare 1-2 large baking sheets with parchment paper.
5-In a large bowl, whisk together the: In a large bowl, whisk together the melted brown butter, sugars, vanilla extract, and egg. Add the gluten-free flour, instant coffee, baking powder, baking soda, and salt to the same bowl. Use a rubber spatula to gently mix together the dry ingredients, then fold into the wet ingredients to create the dough. Finally, fold in the mini chocolate chips.
6-Use a 3 tablespoon scoop or an: Use a 3 tablespoon scoop or an ice cream scoop to form the dough into 10 balls. Place on the baking sheet(s) with enough room to spread. Bake for 10-12 minutes, the middles will still look soft.
7-Wearing oven mitts, slam the baking sheet: Wearing oven mitts, slam the baking sheet on the counter a few times to encourage the cookies to spread. Immediately take a large cookie cutter or a glass and gently swirl it around each cookie to create the perfect circle shape.
8-Allow the cookies to cool on the: Allow the cookies to cool on the baking sheet for 15 minutes until they are set, then transfer to a wire rack to continue cooling. Enjoy warm or allow to come to room temperature.