Place butter into a skillet or saucepan and heat over medium heat. Whisk frequently and heat to make brown butter. The butter will melt, bubble and froth and "puff up" in the pan. Continue to whisk, about 5-6 minutes until butter browns. You will see brown bits begin to form and then the butter will turn brown in color.
Remove from heat and let stand to cool for five minutes.
Add cooled butter, brown sugar and granulated sugar to a bowl and whisk well. Whisk in eggs.
In a separate bowl, combine flour, salt and baking soda. Mix well. Gently add flour mixture to sugar and butter and mix until combined. Fold in chocolate chunks.
Using a 2 tablespoon portion scoop, scoop dough into 48 rounds, and place onto a baking sheet. Refrigerate for 30 minutes.
Preheat oven to 350 and line a baking sheet with parchment paper. Depending on the size of your sheet, add 6-8 cookie dough balls to the baking sheet and bake for 14 minutes.
Remove from oven and let stand to cool on baking sheet for 2 minutes before moving to a wire rack to cool completely.