Put butter in a large pot. Heat over medium heat.
Allow the butter to continue cooking, stirring often as it melts, then bubbles and foams. Scrape the sides and watch for it to get a nutty smell, and start to turn to an amber color. Remove from heat.
Pour butter into a separate bowl and allow to sit for about 30 minutes.
Cream together the butter (still melted) brown sugar, and sugar for 2-3 minutes until it starts to get smooth.
Add in the eggs and vanilla extract and stir until just combined.
Add in the flour, baking soda, and salt. Stir until combined.
Fold in the chocolate chunks.
Cover the dough and place it in the fridge to chill for 1 hour up to 24 hours.
Preheat the oven to 350 degrees.
Scoop the cookie dough into 1/4 cup sized balls, and roll into balls. Place 8 on a cookie sheet.
Bake for 9-11 minutes just until the edges start to turn golden and finished, the tops may not look set.
Remove cookies from the oven and sprinkle flaked sea salt over the top if desired.
Allow cookies to set on cookie sheets for 5 minutes before removing to a cooling rack to cool completely. (Or enjoy some hot)