Melt butter in a non-stick pan over medium heat until brown and nutty. Remove from heat, add an ice cube, and stir. Let it cool for 10 minutes.

Whisk the butter and sugars for 3 minutes. Add the egg and whisk for 2-3 more minutes until fluffy.

Add flours, salt, baking powder, and baking soda. Gently fold until almost fully mixed.

Chop chocolate and fold it into the dough. Be careful not to overmix.

Use a 2 tbsp scoop to place dough balls on a tray. Don't press with your hands.

Chill in the refrigerator for at least 3 hours, preferably overnight.

Preheat the oven to 360F.

Place cookie balls on a baking sheet with at least 2 inches between them. Press more chocolate on top for "puddles."

Bake for 10-12 minutes until golden but still soft to touch.

Tap the tray to flatten the cookies. Let them cool a bit, then serve!