In a large bowl, cream butter and sugar until they are light, fluffy and pale in colour. This would take around 12 to 14 mins when using a handheld electric mixer. Do remember to stop in between to scrape the sides and bottom of the bowl to ensure even creaming.
Whisk the eggs to break the yolk and add it to the creamed butter and sugar a little at a time. Beat well after each addition and also remember to scrape the bowl before adding the next set of eggs.
Finally add the vanilla and beat the mixture really well. This is your wet ingredients
Meanwhile in a separate bowl, mix together the dry ingredients - flour, baking powder and salt. Set this flour mixture aside.
Finally, add all of the flour mixture and beat it well till it starts coming together for 1-2 minutes.
At this stage, fold in the chocolate chunks or chips using a rubber spatula and bring them together as cookie dough.
Scoop out a portion of it using an ice-cream scoop or a tbsp and place it on a baking tray that has been pre-lined with parchment paper. This recipe would yield 12 cookie balls. If you like to be precise you can also make use of a kitchen scale to make the cookie balls.
You can place the cookie dough balls close to each other at this stage because it needs to be chilled before baking for best results. So wrap the baking tray with plastic wrap and let it chill in the refrigerator for 1 hour or in the freezer for at least 30 mins.
When you are ready to bake, take out another baking sheet, line it with parchment paper too and place the balls far away from each other as these cookies tend to spread while baking. I placed only 4 at a time and baked them in a preheated oven of 180°C for 12 to 15 mins until the edges are slightly golden brown.
Let it sit in the pan itself for another 2 mins and then transfer to a wire rack to cool completely before storing.
Enjoy it warm or once cooled completely.
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Notes
Start with softened butter and cream them well. This is what makes the cookies spread and become lighter.
Once you add the dry ingredients do not beat the batter for long. Just mix until it comes together. Over-mixing the dough would result in flat cookies making them crispier rather than chewier cookie.
Use a chocolate that you like to eat on its own if going with chocolate chunks. In the case of chocolate chips choose a combination of milk and dark if you are not a fan of dark chocolates.
Over-mixing the chocolate into the dough would make the dough change its colour. So stop when everything is formed into a dough.
It is important to chill the dough to make sure it spreads out well.
Ensure that you are changing the baking tray while baking the cookies. Using the same tray from the previous batch would mean it is still hot and placing the cookie dough on this would warm the dough and it would start spreading even before entering the oven.
Sprinkle some sea salt on top of the cookies while they are still warm, that is when they are straight out of the oven for a boost of flavour.
Make use of a round cookie cutter larger than the size of the baked cookies and run over them to give them a proper circular shape if you prefer.
You can double the recipe too. Use a stand mixer with paddle attachment in that case.