Heat the butter over a medium heat in a saucepan, stirring constantly. It will begin to froth up before the colour changes from yellow to golden to a toasted brown colour. As soon as this happens, remove it from the heat and transfer to a bowl to cool
Once the browned butter has cooled, mix it together with the two sugars until combined, then add in the eggs and vanilla
In a separate bowl combine the flour, baking soda and salt and gradually add to the wet mix until a dough forms
Stir in the chocolate chunks and refrigerate for 30 mins. When you are read to bake, preheat oven to 350°F
Once chilled, roll the dough into walnut sized balls and squish down slightly on the baking sheet before baking. Bake for 12 minutes or until the edges start to turn golden. They should still be squidgy in the middle