In a small mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt until well combined. Set this mixture aside.

In a medium saucepan over medium heat, melt 1 cup of unsalted butter, stirring frequently, for about 5–7 minutes until golden brown and nutty in aroma. Transfer to a separate bowl to cool slightly.

In a large mixing bowl, combine the cooled brown butter with ¾ cup of brown sugar and ½ cup of granulated sugar, beating until smooth and creamy. Gradually add in 2 large eggs and 2 teaspoons of vanilla extract, blending well.

Carefully add the dry ingredients to the wet mixture, using a spatula to fold them together until just combined to form a soft, sticky dough.

Fold in 1 cup of milk chocolate chips and 1 cup of semi-sweet chocolate chunks until evenly distributed.

Cover the bowl and let the dough rest for about 15–20 minutes while preheating your oven to 350°F (175°C).

Use a ¼-cup measuring scoop to portion out the dough onto a lined baking sheet, spacing them about 2 inches apart. Bake for 10–11 minutes until edges are golden and centers look slightly underbaked.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.