Start by browning the butter. Place the sticks in a small saucepan over medium-low heat and allow to melt. The butter should foam for a while, and then will clear up. Allow it to sit and simmer until the color turns amber and it's giving off a nutty aroma. Pour into a heat-proof bowl (BE CAREFUL; hot fat is not fun to spill) and place in the fridge to chill for 10 minutes.
While the brown butter is chilling, add the sugars and vanilla to the bowl of a stand mixer fitted with the paddle attachment. Add the flour, baking soda, and salt to another bowl and whisk to fully combine.
When the butter is chilled (cool but not necessarily solidified), add it to the bowl of the stand mixer. Beat on medium for 3 minutes to combine and make sure the sugar mixes with the fat. Add the eggs one at a time, beating until combined after each. Turn the mixer to low, and add the flour. Once a dough has formed, mix in the chocolate chunks by hand or with the mixer still on low. Cover and chill in the fridge for 1-2 days (see notes).
Preheat the oven to 375°F. Line a baking sheet with parchment paper and portion out your cookies (a cookie scoop works best for this but I'm a caveman so I eyeball it with a large spoon and got around 48 average-sized cookies from this recipe). Bake for 9-11 minutes. Allow to cool, then share and enjoy!