Brown the Butter: Melt 3/4 cup plus 2 tablespoons of salted butter over medium heat for about 10 minutes until it becomes foamy and develops a warm, amber color. Transfer to a bowl and let cool slightly.

Prep the Dough: Optionally cool the butter in an ice bath or refrigerate. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Mix Dry Ingredients: Whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.

Cream Sugar and Butter: Beat cooled butter with brown sugar and granulated sugar using an electric mixer until light and fluffy.

Incorporate Eggs and Vanilla: Add whole egg, egg yolk, and vanilla extract to the mixture, blending until combined.

Combine Wet and Dry Ingredients: Gradually mix in the dry ingredient mixture, then fold in chopped dark chocolate.

Shape Cookies: Use a cookie scoop to portion the chilled dough onto prepared baking sheets. Chill the dough for 15 minutes.

Bake: Bake cookies for 10-11 minutes until lightly golden. Reshape with a circular cookie cutter while hot.

Cool and Garnish: Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack. Sprinkle with chocolate chunks and flaky sea salt while warm.