Preheat oven to 350 degrees.  Over medium heat, brown the butter in a medium skillet, stirring constantly to help prevent burning. Allow it to cook until the butter is a golden brown, foaming has stopped and brown bits form at the bottom of the pan emitting a nutty aroma.  Immediately remove the pan from the heat and transfer the browned butter to a large mixing bowl or to the bowl attachment of a stand mixer.  Place the bowl in the freezer for about 20 to 25 minutes, until the butter is somewhat solid and slightly firm.

In a medium bowl, whisk together flours, baking soda and salt.  Set aside.

When the butter is firm, add the sugars to the bowl and beat together until well blended and creamed. Add the eggs and vanilla and mix until combined.  Add flour mixture, beat until combined.  Add in sunflower seeds, pumpkin seeds, millet, sesame seeds and poppy seeds and mix until evenly incorporated.  Fold in chocolate. 

Using a tablespoon or 1 ounce cookie scoop, drop cookies onto parchment lined baking sheets, spacing them 2 inches apart.  Bake cookies for 9 – 11 minutes or until the edges are just turning a light golden brown and the centers are still gooey. Let cool for a few minutes on the baking sheet to allow them to set. Then, sprinkle the cookies with the sea salt. Transfer to a wire rack to cool completely and enjoy!