Sift together flour,salt and baking powder together.
In a small sauce pan melt butter over medium-low heat,until it reaches golden brown color.(Whisk continuously to avoid burning).Pour to a heatproof bowl and let it come to room temperature.
Once butter comes to room temperature ,transfer butter to a large mixing bowl.Add sugar and vanilla.Whisk till light and fluffy,for about 2-3 minutes.
Add egg and mix on medium speed till just mixed.
Add the dry ingredients and mix just until combined. Fold in the chocolate chunks.
Using a big ice-cream scoop,Scoop out the mix and arrange them in prepared baking sheet spacing 2 cm apart. Cover in a cling wrap and refrigerate at least for 2 hours or up to 48 hours before baking.(I kept overnight).
Before baking pre-heat oven to 180 degree Celsius. Remove the baking tray from refrigerator and put in the middle rack. Bake for 12-15 minute.
The cookies should be just set around the edges and still soft at the middle. Let it rest on the sheet for 5 minutes before shifting to the cooling rack.
These cookies stays good for up-to 3 days in room temperature.