Pre-heat oven to 350 degrees. Line baking sheet with parchment paper and set aside.
In a medium bowl, combine flour, salt, and baking soda. Set aside.
In a large bowl, cream butter and both sugars together until light and fluffy. Add vanilla. Add eggs, 1 at a time.
Gradually add in dry ingredients. Mix until ingredients are combined, but don’t over mix! Stir in chocolate chunks.
Chill dough for 1-2 hours (if you can, chilling overnight is best!)
Once chilled, scoop onto a non-stick baking sheet with a cookie scoop (my scoop is about 2 tbsp). I like to push a few chocolate chunks into the top of my cookie before they bake to make them look pretty 🙂
Bake for 10-12 minutes, until the edges are golden brown. Top with flaky sea salt (optional). Let cool for 5-10 minutes and enjoy!
Make sure butter and eggs are room temperature.
Use unsalted butter. If you only have salted, just omit the salt in the recipe.
Flaky sea salt is optional, you don’t need to top the cookies if you don’t want to!
You could absolutely swap chocolate chunks for regular chocolate chips