Preheat your oven to 350 degrees and prepare a rimmed baking sheet with cooking spray. Set aside.
In a large bowl combine butter and both sugars. Using a handheld mixer beat until smooth and creamy.
Add vanilla and eggs, beat until incorporated.
Add the flour, baking soda and salt. Beat on a low speed, just until combined Do not overmix.
Gently fold in the chocolate chunks, chips or bits. Stir until blended together and until chocolate is as evenly distributed as possible.
Drop cookies that are shaped as rounds or discs about ¾ of an inch thick and 2 inches wide. Allow room for spreading.
Bake for 10-15 minutes, depending on the size of your cookies. Watch for the cookies to start to brown around the bottom edge and to lose the shine on their surface. They are better underdone and will continue to bake while cooling on the cookie sheet.
Allow to cool on the cookie sheet for at least 5 minutes before moving to a wire rack to cool completely.
Store cookies in air-tight container for up to 3 days. Enjoy!