Pre-heat oven to 375F (190C). Line a large cookie sheet with parchment paper.
In a large bowl on medium speed cream butter and vanilla (approximately 1 minute), then add granulated sugar and cream well (approximately 2 minutes).
In a medium bowl whisk together the brown sugar, salt and baking soda until no lumps appear. Then stir into creamed mixture with a wooden spoon or spatula.
On medium speed beat in the egg, combine well.
Add the flour a little at a time, with a wooden spoon or spatula. Gently stir in the chocolate chunks. Use a large spoon or ice cream scoop to make 13 ( or more if you want smaller cookies) even mounds of dough (do not flatten) on prepared cookie sheet. Bake for 12-15 minutes. Cool completely before serving. Enjoy!
Notes
Be sure to let your cookies cool completely before storing them in an airtight container, and place a piece of parchment paper between each layer.Store the container at room temperature and be sure to eat them in 3-4 days.These cookies can also be frozen in an airtight container and will last in the freezer for up to 3 months.