In a saucepan, melt 3/4 cup plus 2 tablespoons of salted butter over medium heat. Stir it consistently until golden brown, about 10 minutes. Transfer to a mixing bowl to cool slightly.

To transition your brown butter to a creamy consistency, place it over an ice bath or in the refrigerator for about 15-20 minutes.

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

In a medium bowl, whisk together 1 3/4 cups of all-purpose flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.

Beat your chilled brown butter with 3/4 cup of packed brown sugar and 1/4 cup of granulated sugar until light and fluffy, about 2-3 minutes.

Add 1 whole room-temperature egg and 1 egg yolk, along with 1 tablespoon of vanilla extract, and beat for about 2 minutes until pale and fluffy.

Gradually incorporate the dry ingredients into the wet mixture until a cohesive dough forms, then fold in 7 ounces of chopped dark chocolate.

Scoop out 2-tablespoon rounds of dough onto a plate and chill for about 15 minutes.

Arrange the chilled dough balls on baking sheets, spaced about 2 inches apart, and bake for 10-11 minutes until the edges are golden brown but centers still look underbaked.

Use a cookie cutter to refine the shape of each cookie, cool for 5 minutes on the sheet, then transfer to a wire rack and optionally sprinkle with flaky sea salt.