Place the butter in a saucepan and set over medium-low heat. Cook until melted through and the butter has turned golden and is just beginning to brown. Transfer to a bowl, along with all the browned bottom bits and place in the fridge until somewhat firm, about 30 minutes.

Meanwhile, to make the filling, combine the sugar, cream, salt, cinnamon, chocolate, butter, and vanilla in a double boiler. Set over moderate heat and cook, stirring often, until melted through and smooth. Remove from the heat and stir in the crumbs; set aside to cool.

Preheat oven to 350°F and line two baking sheets with parchment paper.

To make the cookies, in a medium bowl, stir together the flour, baking powder, baking soda, salt and cinnamon. Set aside. In a separate bowl, cream together the chilled browned butter and brown sugar until light and fluffy. Beat in the egg and vanilla and stir until well-combined. Stir in the dry ingredients. Dollop in the cooled chocolate filling and slightly swirl it into the dough. Chill for 30 minutes.

To make the topping, in a bowl, combine the flour, sugar, and salt. Add the butter and stir until crumbly. Stir in the chocolate chips.

Using a small cookie scooper, scoop out six cookies on each prepared baking sheet. Flatten them out slightly with the palm of your hand. Sprinkle a bit of the topping on each, and bake until golden brown, about 10 to 12 minutes. Remove from the oven and let cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely. Repeat with the remaining dough. Enjoy!