Brown the butter by melting it in small skillet over low heat..

Gradually bring heat up to a medium-low and stir frequently.

The butter will start to foam and small bits of brown will start to form on the bottom of the skillet.

Constantly stir until the butter has a nice caramel color to it and immediately pour the browned butter into a heat safe bowl. This step is important as it will burn quickly if left in the hot skillet.

Allow the butter to cool before making the cookie dough.

Beat the cooled brown butter together with the granulated and brown sugars. Beat until creamy.

Beat in the egg, egg yolk, and vanilla extract until frothy.

In a separate bowl, sift together the all-purpose flour, espresso powder, salt, and baking soda together and slowly beat it into the cookie dough. Mix the dry mixture into the wet ingredients until just combined. Over mixing will create a firm and dense cookie.

Fold in the SCHARFFEN BERGER Semisweet 62% cacao dark chocolate baking chunks.

Use a #40 cookie scoop (or roughly 1.5 tbsp) to scoop the cookie dough.

Place the scooped cookie dough in the refrigerator to chill for at least 30 minutes. This will prevent the cookies from spreading.

Preheat the oven to 350 and line a cookie sheet with parchment paper.

Place the cookie dough balls on the prepared cookie sheet and flatten slightly with the back of a spoon. Press coarsely chopped SCHARRFEN BERGER semisweet 62% cacao baking bar into the tops of the cookies.

Bake for 10-12 minutes or until the edges are golden brown and set.

Remove from the oven and sprinkle sea salt on top of the cookies.

Allow the cookies to cool completely.

Store in an airtight container for maximum freshness.