Put butter in a large fry pan and melt over medium heat. 

Allow the butter to continue cooking stirring often. It will begin to bubble and foam. Scrape the bottom and side of pan frequently. Once it starts to smell nutty and turns to an amber color remove from heat.

Pour butter into a separate bowl and allow to cool for about 30 minutes. 

Cream together the butter (still melted) brown sugar, and sugar on medium speed for 2-3 minutes in mixer until it starts to get smooth. 

Add eggs and vanilla to butter mixture. Mix on low until just combined.

Add in the flour, baking soda, and salt. Mix until combined. 

Fold in the chocolate chunks.

Cover the dough and place it in the fridge to chill overnight (at least 2 hours)

Preheat the oven to 350 degrees.

Scoop the cookie dough into 1/4 cup sized balls, and roll into balls. Place on ungreased cookie sheet.

Bake for 9-11 minutes just until the edges start to turn golden brown. The tops may not appear to be set. Do not overbake.  

Allow cookies to set on cookie sheet for 5 minutes before moving to a rack to cool completely.