Hand whisk together flours, baking soda, baking powder, salt, cardamom, cinnamon, and rosemary in a medium bowl. Set aside.
Using a stand mixer with paddle attachment or large bowl and a hand mixer beat the butter and dark brown sugar until a paste is formed. Medium speed about 1-3 minutes. Scrape sides and bottom of bowl as needed.
Add egg, yolk, vanilla, and bourbon to creamed butter and sugar. Mix until incorporated.
Add flour a ⅓ at a time until mixed.
Fold in chocolate chunks with a wooden spoon.
Cover bowl with plastic wrap and place in fridge to chill for minimum 2 hrs. I prefer to let my cookie dough chill for 8-12 hours for a richer flavor.
Preheat oven to 350 F (176 C). Line two large rimmed cookies sheets with a silicone baking mat or parchment paper.
Scoop 1.5 Tablespoon balls of cold cookie dough onto room temperature trays. Bake one tray at time. There should be 9 cookies dough balls per tray and space them 1-2 inches apart. Keep the rest of the dough in the fridge until ready to bake.
Bake cookies for 10-12 minutes or until edges start look dark and crisp.
Remove sheets from oven, hold about 4 inches from counter and bang cookie sheet on counter to deflate and crinkle cookies.
Place cookie sheet onto cooling rack for 10 minutes. Cookies will finish baking as they cool.
Remove cookies from sheet and place directly onto cooling rack.
Eat and enjoy!