Preheat oven to 375 F.
Cream the butter and sugar in a standing mixer (or in a bowl using a hand mixer) for 4-5 minutes until light and fluffy.
Add the eggs one at a time and vanilla extract and mix for 1 minute.
Combine the all-purpose flour, baking soda and salt in a bowl and slowly incorporate into the butter and egg mixture.
Mix until combined then fold in the chocolate chunks and stir.*
Using a 2 tbsp ice cream scooper or 2 tbsp measure, scoop dough onto a Silpat or parchment lined baking sheet.**
Bake for 12 minutes.
When cookies come out of the oven give them a big slap on your counter to remove any air bubbles if you prefer a flatter, crispier cookie. Allow cookies to cool on the baking sheet for 2 minutes then remove and place on a cooling rack.