Place flour, baking soda, baking powder and salt in a large bowl. Whisk to combine.

Place butter in a saucepan over medium-low heat. Stir continuously but slowly to melt the butter.

Eventually, the butter will foam and turn brown. When you see the deep brown color, remove the saucepan from heat.

Allow to cool to room temperature.

Transfer cooled butter to a large mixing bowl.

Add brown sugar and granulated (caster) sugar. Whisk until well combined.

Add eggs. Whisk again until just combined.

Add vanilla extract. Whisk again until just combined.

Add the flour mixture.

Using a silicone spatula or your hands, mix until just combined. Remember no overmixing.

Fold in chocolate chunks or chips.

Roll out 18 cookie dough balls.

Refrigerate for about 1-2 hours.

When ready to bake, preheat oven to 180 C / 350 F.

Bake for about 14-16 minutes or until the cookies are lightly golden, edges are set and slightly soft in the center.