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Add the butter to a saucepan over medium-high heat. Let it melt while stirring continuously.
When melted, it will start to brown and become fragrant, keep stirring. Some foam will start to form and this is normal.
Then, you will see grainy solids form at the bottom of the pan. The butter is now golden brown and smells nutty. Take it off the heat and let cool slightly.
In a large bowl, mix together the cooled brown butter, sugars, milk, and vanilla extract.
Place a sieve over the bowl and add the flour, baking powder, baking soda and salt. Mix until partly combined.
Gently fold in the chocolate chunks until just combined, then place in the fridge for 1 hour*.
When ready to bake, line two baking trays and preheat the oven to 350°F (180°C)**.
Use a 2 Tbsp ice cream scoop to place the dough onto the prepared tray. Leave 2 inches (5 cm) of space between each cookie.
Optionally, add some more chocolate chunks to the top of each cookie for a bakery-style look.
Bake one sheet at a time on the middle rack of the oven for 12 - 14 minutes, or until golden.
Let cool on the baking tray a little before transferring it to a cooling rack to cool off some more. The cookies will set as they cool. Enjoy!