In a mixing bowl combine melted butter, brown and white sugar. Mix until everything is incorporated. Then add vanilla and egg- mix until a creamy mixture forms
Add salt, baking soda, gluten-free flour, corn starch- mix until dough forms. Dough will be sticky to work with.
Add chocolate chips/ chunks & heath bar brickle. Mix until evenly distributed.
Cover dough and place in fridge for 1 hour or overnight. Setting in the fridge produces a better tasting and easier to work with cookie. This step is vital so be sure to not skip it.
Preheat oven to 350 F. Butter baking sheet or use parchment paper.
Using a 1/4 cup measuring cup scoop out dough until the cup is full, place on baking sheet, repeat with remaining dough.
Bake for 16-17 minutes or until the edges are golden brown and middle is soft.
Then transfer to cooling rack for 10 minutes or if you can't resist eating them just let them sit for 3 minutes, they will be soft and gooey.
To store them use an airtight container or plastic baggie. They can be kept for up to a week (fresh) or if you want you can freeze them then reheat in a microwave.
ENJOY :)