Brown the butter, let it cool until just warm. 220g flour, 1/2 tsp soda, 170g sugar, 2 eggs, 180g chopped dark chocolate. Rest the dough overnight — this is the step everyone skips and the reason their cookies spread into pancakes. 180°C, 11 minutes.
No-knead dough the night before, roll out in the morning. Filling: soft butter, brown sugar, an irresponsible amount of cinnamon. Glaze while still warm or don't bother — they vanish either way.
Eight thin layers, sour cream frosting, patience. The layers will crack the first time. That's what the frosting is for. Chill overnight; it slices clean on day two.