Melt butter in a medium saucepan over medium heat. Heat until the milk solids turn golden brown and has a nutty aroma, about 4 minutes. Cool butter until lukewarm.

Mix flour, baking powder, baking soda, and salt in a bowl.

Pour the browned butter and any brown bits into the bowl of a stand mixer and beat with granulated sugar and dark brown sugar until smooth (or use a large mixing bowl). Add eggs and vanilla bean paste and mix until combined.

Stir the dry ingredients into the butter mixture. Fold in the chocolate chunks with a rubber spatula.

Chill the dough until firm, about 30 minutes.

Preheat oven to 375ºF and line a cookie sheet with parchment paper.

Scoop the chilled dough with a cookie scoop onto prepared baking sheet. Don't crowd the cookie dough balls.

Bake until the edges turn golden and the centers are still soft, about 8-10 minutes.

Cool on the baking sheet for a few minutes. Move to a cooling rack to finish cooling.