Emily Laurae

Brown Butter
2 Start by melting butter over medium heat. Use a pan with a light-colored bottom so you can keep track of the color while the butter starts to brown.
3 Swirl the pan occasionally to make sure that the butter is cooking evenly
4 As the butter melts, it will begin to foam, sputter and the coloring will get darker
5 Once the butter has developed a deep golden-brown color, pour into a heatproof glass container. 
Cookies
8 Whisk together your dry ingredients – the flours, baking soda, baking powder, sea salt, and cocoa powder in a bowl and set aside.
9 Whisk together the melted butter, white sugar, and brown sugar until smooth. Then add your room temperature egg and egg yolk whisking again until smooth. 
10 Slowly add the dry ingredients in two separate stages, mixing until your ingredients have fully combined. Then, add roughly chopped dark chocolate mixing for a few moments more to incorporate and for the dough to fully come together in the bowl.
11 Using a medium large cookie scoop, about three tablespoons, roll your chilled dough into balls. Place the scooped cookie dough onto a baking tray or plate, wrap to cover and let them rest in the fridge for at least an hour or so until firm and chilled. In the post above, I lay out a few reasons as to why I would recommend letting the dough chill for 24 hours, but one hour is the minimum time you'll need to chill the melted butter based dough.
12 When ready to bake, preheat the oven to 350 degrees Fahrenheit and prepare your baking tray with parchment paper.
13 Place your preferred number of cookies onto a baking sheet, and bake for about 11-13 minutes or until the edges have JUST started to set and the middle of the cookie is still a bit soft. 
14  Remove the baking sheet from the oven and reshape the cookies as desired with a large circular cookie cutter, gently scooting the edges back to a perfectly circular shape. Then, let the cookies sit undisturbed for 3-5 minutes. Finally, transfer to a wire rack and allow to cool.