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In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
Add the flour gradually, mixing until just combined.
Fold in the chocolate chunks.
Shape the dough into a cylindrical log, wrap in plastic wrap, and chill for at least 30 minutes.
Preheat the oven to 350°F (180°C).
Roll the chilled dough log in Demerara sugar until well coated.
Slice the dough log into 24 even pieces and place on a baking sheet.
Bake for 12-15 minutes, or until the edges are golden brown.
Remove from the oven and let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Enjoy!