1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the peanut butter, unsalted butter, granulated sugar, and light brown sugar until light and fluffy. This should take about 3-4 minutes.
3. Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. There’s no need to overmix, as you want to maintain the cookies’ tender texture.
6. Fold in the chocolate chunks using a spatula, ensuring they are evenly distributed throughout the dough.
7. Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remember, they will continue to cook slightly on the baking sheet after removing them from the oven.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

These cookies are best enjoyed warm when the chocolate is still gooey and delicious. But don’t worry if you can’t eat them all at once — they store beautifully too!