Heat the butter in a saucepan over medium heat until fully melted. Keep stirring until it foams and turns golden brown with a nutty scent. Remove from heat and let it cool for about 10 minutes.

In a large bowl, mix the cooled brown butter with both brown sugar and granulated sugar until well combined. Beat together until the mixture is smooth and creamy.

Crack the egg into the mixture and stir in the vanilla extract. Beat everything together until well combined.

Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.

Gradually add this mixture to the wet ingredients and stir gently until everything is just combined. Be careful not to overmix.

Chop the dark chocolate into chunks and fold them into the dough. Set aside a bit of chocolate to press on top of the cookies before baking for that extra touch.

Tightly wrap the dough in plastic wrap and refrigerate for a minimum of 30 minutes to enhance flavor and texture.

Scoop out tablespoon-sized portions of dough and gently roll them into smooth balls. Press a few extra chocolate chunks on top of each ball.

Place them on a baking sheet with enough space to spread.

Preheat the oven to 350°F (175°C). Bake for 10 minutes, until the edges turn golden brown, and the centers remain slightly soft.

Give the cookies a few minutes to cool on the baking sheet before carefully transferring them to a wire rack to cool fully. Enjoy!