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. 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. Allow the butter to cool for 10 minutes.

Make the cookies
2-Preheat the oven to 350ºF and prepare: Preheat the oven to 350ºF and prepare 1-2 large baking sheets with parchment paper.
3-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.
4-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.
5-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.
6-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.