Whisk flour, baking soda, and salt together in a medium bowl and set aside.
2
Brown the butter on the stovetop over medium high heat. Once browned, transfer to a different bowl to keep the butter from burning in the hot pan and allow to cool slightly.
3
In a large bowl, mix both sugars and add browned, cooled butter. Whisk well until the mixture is well combined. No need to try and "cream" the butter and sugars as brown butter does not cream.
4
Add in each egg one at a time until fully incorporated. Whisk in vanilla.
5
Add dry ingredients all at once and fold until just combined. Add in chocolate chunks and mix until incorporated.
6
Chill the dough for at least one hour. The longer it chills, the better the flavor. This dough freezes well and can be stored in the fridge to chill for up to 7 days before baking. You can either chill in one large batch or scoop out the dough to your desired cookie size and freez/chill until ready to bake.
7
Bake the cookies at 375 degree F or 190 degrees C for 12 minutes or until the edges are golden brown and the center is just set. It is fine if the cookie looks undercooked in the middle. This ensures that the cookie will be chewy in the middle with crisp edges.
8
When removing from the oven, give the cookie sheet one or two hard raps on the counter top if the cookies have puffed up. This will give them a nice crinkle. Let the cookies cool on the sheet for about 5 minutes to set before transferring them to a wire rack to cool completely.
9
Cookies can be frozen or stored at room temperature in an airtight container for up to 3 days. Raw dough can be frozen for 3 months.
