Preheat the oven to 350 degrees with two racks. Line two baking sheets with parchment paper or spray with non-stick cooking spray.
Cream the butter for 2 minutes until fluffy. Add the sugars and beat for 3-4 minutes more until light and fluffy, scraping down the sides as needed. Add the eggs, one at a time, beating well after each addition. Add the vanilla and mix in well.
Mix the flour, baking soda, baking powder, and salt in a separate large mixing bowl. Add to the butter and sugar mixture 1 cup at a time, mixing slowly until just combined. Scrape down the sides of the bowl if necessary. Add the chocolate chunks and mix on the mixer's lowest setting or mix in by hand.
Scoop onto the prepared baking sheets by 1/4 cup scoops. There is no need to flatten the dough, it will spread out as it bakes. You will be able to fit 5-6 cookies per baking sheet.
Bake for 16-18 minutes, until the edges are golden brown, switching the baking sheets halfway through. Allow the cookies to cool on a wire rack. Store at room temperature for up to 1 week or freeze up to 1 month.