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Add the butter to a saucepan over medium-high heat. Allow to melt and brown, while stirring continuously (~5-8 minutes).
In a separate medium bowl whisk together the flour, baking soda, baking powder, and salt. Set aside.
Once the brown butter has cooled, add both sugars and whisk until well combined.
Add in the eggs and whisk until well combined and the mixture is lighter in color.
Then, add in the heavy cream and vanilla. Whisk until well combined.
Add the dry ingredients to the wet, and gently fold until just combined.
Add the chocolate chips/chunks, and gently fold until evenly dispersed.
Use a large cookie scoop (#20; 3 tbsp) to scoop the dough onto the baking sheet.
Cover the baking sheet with plastic wrap and place in the refrigerator to chill for at least 3-4 hours or overnight.
Preheat the oven to 375F (190C). Line a large baking sheet with parchment paper.
Space the cookies on the baking sheet 2” apart from each other.
Bake at 375F for 12-15 minutes, until the center is slightly puffed up, lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
Serve warm with a sprinkle of flaky sea salt.