Place butter in a light-colored saucepan over medium heat.
Melt and cook, swirling constantly, until the butter foams and milk solids turn amber.
Remove from heat immediately once the nutty aroma develops and transfer to a bowl to cool.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, cream the browned butter, brown sugar, and granulated sugar until smooth.
Beat in eggs one at a time, then stir in the vanilla extract.
Gradually fold the dry ingredients into the wet mixture until just combined.
Fold in the chopped dark chocolate chunks.
Chill the dough for 30 minutes to improve texture.
Preheat oven to 350°F and line baking sheets with parchment paper.
Scoop dough into balls and bake for 12 minutes until edges are golden brown.
Cool on the pan for 5 minutes before transferring to a wire rack.