1 cup unsalted butter, at room temperature
1 cup tightly packed light brown sugar
½ cup granulated sugar
2 large eggs
1½ teaspoons pure vanilla extract
3 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1. Preheat the oven to 350˚F. Line two heavy, not non-stick, baking sheets with parchment paper, or lightly butter them, and set them aside. In the bowl of an electric or stand mixer fitted with the paddle attachment, or a large bowl if mixing by hand, cream the butter and both sugars until light and fluffy. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla.
2. Sift the flour, baking soda and salt together into a small bowl. Add the dry ingredients to the butter-sugar mixture, mixing until just combined. Fold in the chocolate chunks.
3. Using your hands, shape knobs of dough about the size of a large walnut into balls and place them 2 inches apart on the baking sheets. Stagger the tows of cookies to ensure even baking. Bake 12 to 15 minutes for smaller cookies, 14 to 17 minutes for larger cookies, or until the tops are light golden brown. Cool the cookies on the sheets for 5 minutes, then transfer to wire racks to cool completely. They can be stored airtight at room temperature for up to 1 week.