Brown butter in sauce pan, about 8 minutes over medium heat.
“Cream butter and sugar”: Pour browned butter in large bowl. Let cool slightly. Add sugars and whisk. Add eggs and vanilla extract and whisk vigorously for about 30s, until lighter in color and smooth.
Add dry ingredients: In a separate bowl, add flours, cinnamon, salt, baking powder and baking soda. Stir to combine. Then pour flour into butter mixture and use a spatula to fully combine.
Stir in chocolate chunks.
Place in fridge for an hour before baking. Preheat oven to 350 before removing them from the fridge.
Divide cookies into 2-tablespoon balls onto a parchment lined baking sheet- give space because they spread (I do 6-8/sheet).
Bake until slightly set on outside but soft in center, about 12 minutes.