• Place the butter in a non-stick pan and melt it on medium-low heat. Keep stirring for a few minutes until the butter starts to look brown and develops a caramel-y nutty aroma
• Turn the heat all the way to the lowest setting, and add the brown and white sugars. Whisk on the lowest flame for 1-2 minutes, then remove from the heat. The heat facilitates the dissolving of the sugars and starts breaking them down for a deeper flavor. You are not trying to caramelize or melt the sugars. The mixture may look somewhat grainy, don't worry
• Remove from heat and cool the mixture for 5 minutes. It should be warm, but not hot anymore
• Add the egg and yolk, and quickly whisk to incorporate. Add the vanilla and instant coffee dissolved in hot water, and whisk for 1-2 minutes until the mixture becomes very smooth and creamy like caramel. If you see any clumps of sugar, press them down with the back of a spoon and they should mix in
• Sift all the dry ingredients (flour, cocoa powder, salt, baking soda, baking powder) into a separate bowl. Add the chopped chocolate and mix everything together. You can reserve some chocolate to add on top of each cookie
• Make sure the wet ingredients aren't hot (they shouldn't be at this point). Add the dry ingredients to the wet in 2 batches and fold with a rubber spatula until just combined. Do not overmix! 
• Use a 2 tbsp cookie scoop to divide the dough into 10 balls. Don't apply pressure onto the balls
• Place the cookie balls onto a plate or baking sheet, and add a few chocolate chunks on top (you can add more chocolate or reserve some of the chopped chocolate from earlier)
• Refrigerate for a minimum of 2 hours, but overnight for best results 
• Pre-heat oven to 375F (conventional / no fan) and prepare a large cookie sheet with parchment paper. It is best to use a lighter colored cookie sheet
• Transfer the balls to the sheet, keeping at least 3" between them
• Bake for 10-12 minutes depending on how soft and gooey you want the cookies to be. I always recommend baking 1 test cookie first!
• Sprinkle the cookies with some flakey sea salt (optional) and let them cool down at room temperature for 10-15 minutes
• Serve and enjoy while still warm!

Video Tutorial:

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