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Add the butter to a saucepan and cook on medium heat, stirring often, until it melts, foams, and turns golden brown with a nutty aroma.
Pour the browned butter into a mixing bowl and let it cool for a few minutes.
While the butter is cooling, chop the chocolate of your choice.
Add the softened butter to the warm browned butter and mix until smooth, creamy, and fully melted together.
Add the brown sugar and white sugar, then cream until the mixture looks glossy and combined.
Add the eggs and vanilla extract, mixing until smooth.
Add the flour, salt, baking powder, cornstarch, and baking soda. Mix until a thick dough forms.
Add all the chopped chocolate and mix until evenly distributed throughout the dough.
Cover the bowl and refrigerate the dough for 1–2 hours.
Divide the dough into 8 equal portions.
Roll each portion into a ball and lightly shape the tops with your fingers to add texture.
Freeze the dough balls for 15–20 minutes.
Bake 4 cookies per dish at 350°F (180°C) for 13 minutes.
Broil the tops for 1 minute to achieve a glossy, golden, bakery‑style finish. Watch closely.
Immediately after baking, use a cookie ring or a spatula to round the edges for a perfect shape.
Optional: Press extra chopped chocolate on top while the cookies are still warm.
Cool completely on a wire rack.