Preheat the oven to 350°F and line 2 baking sheets with parchment paper.

Melt your butter and let it cool.

While the butter is cooling, in a large mixing bowl, combine the gluten-free flour, baking soda, pink salt, brown sugar, and white sugar. Mix so the dry ingredients are uniform.

In a smaller bowl, combine the butter, milk, maple syrup, vanilla extract, and egg yolks. Mix the liquid ingredients, then pour it into the dry ingredients.

Using a whisk, mix just until everything is combined, then fold in the 1 Cup of Chocolate Chips.

Scoop out 2 Tbsp portions of cookie dough and place them with plenty of room in between. You should be able to bake 9 cookies maximum per baking sheet.

Check the progress of your cookies at 12 minutes to see if the edges are crisp, continue baking for up to 14 minutes if need be.

Remove the cookies from the oven, press in a few additional chocolate chips, for looks ,and sprinkle on some flaky sea salt. Then let the cookies cool for 5 minutes before transferring them to a cooling rack.

Eat and enjoy!