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Brown your butter by melting it in a saucepan over medium heat, stirring occasionally until it foams vigorously and the milk solids brown, about 5-7 minutes. Allow to cool completely.
In the meantime, mix the brown sugar and white sugar together in a bowl.
In a separate bowl, mix the rye flour, baking soda, and salt.
Once the butter is cool but still liquid, mix it into the sugar mixture.
Add the eggs and splash of vanilla, mixing until fully incorporated.
Add in the flour mixture and stir until a dough comes together, then mix in the chocolate chunks.
Chill the dough for about 10 minutes before scooping.
Form approximately 10 large dough balls and chill in the fridge for at least 4 hours.
Preheat the oven to 375°F.
Place 6 cookies on a sheet tray lined with parchment paper, about 2 inches apart.
Bake for 10-12 minutes until the edges are just starting to brown.
Immediately after removing from the oven, tap the sheet tray on the counter to flatten the cookies further.
Sprinkle with flaky Maldon salt and allow to cool for 10 minutes before serving.