Place the butter in a large bowl and cream at high speed until fluffy.
Add the sugars and beat until light and fluffy, about 4 minutes, scraping down sides of bowl occasionally.
Beat in eggs, one at a time, until completely mixed.
In a separate bowl, mix flour, salt and baking soda. Add to the butter mixture at low speed until just combined and add vanilla extract. Beat on medium speed, scraping bowl down, until blended. Do
Add chocolate chunks and mix till thoroughly combined. Refrigerate
batter until cold, take out of refrigerator, roll into balls or make cookie logs to freeze. If baking now, refrigerate for another couple of hours. If freezing the dough in logs: make logs, put into clear wrap. Wrap twice with wrap. Put into freezer bags.
When baking frozen dough, slice into rounds and then halves.
4. Preheat a conventional oven to 350 degrees or a convection oven to
300 degrees, and line several baking sheets with parchment paper. Drop
heaping spoonfuls of batter 2 inches apart on the lined baking sheets
and bake, turning tray once, until golden brown around edges and soft
(but not bubbly), about 9 minutes in a convection oven or 12 in a
conventional one. Cool on a wire rack.
This recipe came from someone else and I adjusted a few things in it to make it healthier and to my liking! These are the stay soft kind of cookie!