Place butter in a small saucepan and cook over medium heat until the butter becomes bubbly, fragrant and nutty smelling - swirl and stir as needed

Watch closely for small brown bits to begin forming on the bottom of the pan - this will happen around 5 minutes

As soon as you begin to see brown bits in the butter, remove the butter from the heat

Transfer butter to your mixing bowl and allow to cool for a few minutes before proceeding with the recipe

In a large mixing bowl, combine the warm brown butter and the unsweetened dark chocolate. Whisk until smooth.

Add the brown sugar and white sugar to the cooled brown butter and mix until nice and fluffy.

Mix in eggs and vanilla. Whisk again until light and fluffy.

Whisk in the salt.

Fold in the dry ingredients. Mix until all of the flour and cocoa powder are well incorporated.

Add the chocolate chunks to the cookie dough

Scrape down the sides of the bowl and cover the finished dough with plastic wrap and transfer to the refrigerator for 1 hour.

After one hour, use a cookie scoop to scoop dough and arrange the balls of dough on a parchment lined quarter sheet pan. Return to the refrigerator for an additional hour of chilling time.

Preheat the oven to 350°. Bake cookies for 9-10 minutes. The edges will be set and the middles should look shiny on the top.

Remove cookies from the oven and add 5-6 chocolate chunks to the top of each cookie.

For best results, allow cookies to cool on the sheet pan for 5-6 minutes before transferring to a cooling rack to cool completely.

Cookies can be stored in an airtight container at room temperature for up to 3 days.