Pre-heat your 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 brown. Let cool.

In a large bowl add your brown butter, brown sugar, and sugar into a large bowl and stir until combined and light and fluffy in texture.

Add your eggs and vanilla and whisk until combined. Mixture will get pretty foamy.

In a medium sized bowl add your dry ingredients. So your flour, cocoa powder, cornstarch, baking soda and salt. Whisk until evenly combined and there are no clumps.

Add your dry ingredients to your wet ingredients and fold until just combined. Pour in your chocolate chips and fold until evenly distributed.

Scoop your cookie dough into 1-2 inch balls and place on your cookies sheets lined with parchment paper a few inches apart.

Bake in oven at 350 F for 8-10 minutes. Remove from oven and scoot cookies with a mason jar lid or round cookie cutter to keep perfectly circular. (optional)

While cookies are still warm top with a Ghirardelli dark chocolate sea salt caramel or extra chocolate chips. Top with flaky sea salt if desired.

Let cool, serve, share and enjoy!!