Preheat your oven to 350 F (180 C) and line several baking sheets with parchment paper.
Place the butter in a medium saucepan and melt over medium heat. Once melted, crank up the heat to medium high. Continue stirring and look for small golden bits settling on the bottom of the pan. It will smell deliciously nutty and caramel-y. This should take around 3 to 5 minutes. Once there are lots of bronzed bits on the bottom of the pan, take it off the heat and pour into the bowl of an electric stand mixer and place in the fridge to cool down while you prepare and gather the rest of your ingredients. Be sure to scrape all of those delicious brown flavor bits into the bowl.
Add the oat flour to a medium cast-iron skillet and stir over medium high heat until it starts to deepen in color and smell toasty, about 3 minutes. Pour into a medium bowl and set aside.
Add the brown sugar, granulated sugar, water and olive oil to the cooled bowl with the browned butter and place in the mixer with the paddle attachment. Run the machine on medium for 3 minutes or until thick and well blended. Add in the eggs one at a time, making sure the first is well blended before adding in the second. Add the vanilla and run the mixer for 1 minute more. Scrape the sides and bottom of the bowl to make sure that everything is well blended and set aside.
To the bowl with the toasted oat flour add the all-purpose flour, bread flour, baking soda and sea salt and whisk until well blended. Add to the browned butter mixture stirring until just barely combined and you still see streaks of flour. Add in the chopped chocolate and stir until just combined (we don’t want to overwork our cookie dough).
Using a 3-tablespoon spring-loaded scoop, scoop dough (about 50 grams each), roll into a ball and place on the prepared baking sheets leaving 2 ½ inches between each dough ball. TIP: Place the prettiest, most chocolate-laden side of the dough ball facing up so you get those gorgeous chocolate cookie pools. Bake one sheet at a time in the center of the oven for 10 minutes. Let cool on the baking sheet for 10-15 minutes before transferring to wire racks to cool completely. Serve warm or at room temperature.