Step 1: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 2: In a large bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 2-3 minutes.
Step 3: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until just combined.
Step 4: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Ensure these dry ingredients are well combined.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
Step 6: Fold in the chocolate chips and chunks with a spatula until evenly distributed.
Step 7: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Step 8: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. They may look underdone in the middle, but they will continue to set as they cool.
Step 9: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.