Preheat oven to 350 degrees Fahrenheit and line baking sheeting with parchment paper.
In a medium saucepan, add cold butter and rosemary. Allow to melt, swirling the pan occasionally and ensuring it does not become foamy or bubbly. Set aside for 30-45 minutes to allow rosemary to infuse the butter.
Meanwhile, in a medium bowl, add flour, baking powder, baking soda, salt and cardamom. Whisk to combine.
In the bowl of a stand mixer, add brown sugar and granulated sugar and pour in cooled rosemary-infused butter. Mix until well combined.
Crack in eggs, one at a time and mix on low after each addition. Add vanilla extract and mix until combined.
Add dry ingredients to the wet ingredients and mix on low until just combined and a few flour pockets remain. Stir in chocolate chunks, ensuring not to over-mix the dough.
Using a 1-½ tablespoon cookie scoop, scoop cookie dough onto parchment lined baking sheet and sprinkle with flaky sea salt.
Bake for 10-12 minutes, stopping halfway through to bang the pan against the oven rack to create pools of chocolate. Bake until lightly browned and serve.