In a medium saucepan, melt ¾ cup plus 2 tablespoons of salted butter over medium heat. Stir frequently for about 10 minutes, until the butter becomes foamy and turns a rich golden brown, releasing a nutty aroma. Pour the butter into a heatproof bowl and let it cool to room temperature.

To ensure the butter firms up, place the bowl in the refrigerator for about 10-15 minutes.

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a medium bowl, whisk together 1¾ cups of all-purpose flour, ½ teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.

In a mixing bowl, whip the cooled brown butter for about 1-2 minutes until it’s light and fluffy. Gradually add ¾ cup of brown sugar and ¼ cup of granulated sugar, mixing until pale and creamy.

Add 1 large egg, 1 egg yolk, and 1 tablespoon of vanilla extract to the butter and sugar mixture. Mix on medium speed for about two minutes until well combined and fluffy.

Gently mix the dry ingredient mixture into the wet ingredients until just combined. Fold in 7 ounces of chopped dark chocolate bars.

Using a cookie scoop, portion out the dough into 16 balls and place them on a plate. Chill the dough in the fridge for at least 15 minutes.

Arrange the chilled cookie dough balls about 2 inches apart on the prepared baking sheets. Bake for 10-11 minutes, or until the edges are light golden brown.

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Sprinkle with flaky sea salt while still warm.