Line two baking sheets with parchment paper and set aside. This prevents sticking and helps the bottoms bake evenly without getting overly dark.

In a medium bowl, whisk together the flour, baking soda, and salt until evenly blended. This makes sure the baking soda is distributed properly so the cookies rise evenly instead of baking with uneven texture.

In a large bowl, beat the softened butter, granulated sugar, and brown sugar for 3 to 4 minutes until the mixture looks pale, fluffy, and creamy. Scrape down the sides of the bowl at least once so everything blends evenly.

Beat in the eggs in two additions, mixing well after each one until the mixture turns glossy and smooth. Pour in the vanilla extract and mix again until fully combined.

With the mixer on low, blend in the flour mixture just until no dry flour remains and a thick dough forms. Stop as soon as the dough looks uniform so the cookies stay tender.

Switch to a spatula or keep the mixer on low and stir in the chocolate chunks just until evenly distributed. The dough should look thick and chunky with visible chocolate pieces throughout.

Scoop the dough into 2 1/2-tablespoon portions (about 50 to 55 g each) and place on the lined baking sheet. Spacing matters, so leave about 2 inches between dough balls because they will spread as they bake.

Refrigerate the portioned dough for 1 hour. This step firms up the butter and helps the cookies bake thicker with better texture instead of spreading flat.

When the dough is nearly done chilling, preheat your oven to 375°F (190°C) and position the oven rack in the middle. A fully preheated oven helps the cookies bake evenly and prevents excess spreading.

Bake for 12 to 14 minutes, until the edges are lightly golden and firm but the centers still look slightly soft. The cookies will continue to set on the hot pan after baking.

Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, the cookies will have crisp edges and soft, buttery centers.