Preheat oven to 350°F and line your baking sheets with parchment paper.

In a sauce pan over medium high heat, add your butter and let melt. Once it's melted, keep it on the heat and let it cook for 5-10 minutes until it foams up and then turns a amber brown color. Transfer into a glass measuring cup and let cool.

In a large bowl add your browned butter, brown sugar, and sugar. Whisk it up until it's well combined.

Add your eggs and vanilla bean paste (or vanilla extract) and stir again.

Your mixture should be light and fluffy in texture.

Next, add your dry ingredients. This includes your all purpose flour, cornstarch, baking soda and salt. Stir until just combined.

Add your chopped dark chocolate, toasted coconut flakes, chopped almonds (make sure to reserve some for tops). Stir them in until just combined.

Scoop your cookie dough into 1-2 inch balls and place on your baking sheets lined with parchment paper a few inches apart (to prevent some spreading into each other). Top with extra chocolate.

Bake at 350°F for 8-10 minutes, until edges are golden brown. If you want soft and gooey cookies be sure to take them out before fully set, they will continue to cook slightly on the pan.

Remove from oven. Using a round cookie cutter or glass, scoot around your cookies to make them all round and the same size. This also helps if they spread too much.

Add a pinch of flaky sea salt and let cool.

Share and enjoy!!