Preheat the oven to 375ºF.
Line sheet pans with parchment paper.

Sift together the flour, baking soda, and salt. Cream the butter and sugars on medium speed with the paddle attachment, scraping down the bowl periodically, until the mixture is smooth and light in color, about 5 minutes.

Combine the eggs and vanilla. Add to the butter-sugar mixture and mix until fully incorporated, scraping down the bowl as needed. On low speed, mix in the sifted dry ingredients and the chocolate chunks until just incorporated.

Scale the dough into 2 tablespoon portions and place onto prepared pans. Alternately, the dough may be shaped into a 16-inch long log, rolled tightly in plastic wrap, and refrigerated until firm enough to slice. The chilled log may be sliced into 16 pieces and arranged on the prepared sheet pans in even rows.

Bake at 375ºF until golden brown around the edges, about 12-14 minutes. Cool completely on pans.

Variation: Chocolate Cherry Chunk Cookies: Add 3/4 cup chopped dried cherries along with the chocolate chunks.