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Mix the butter in a mixer until it is light and creamy, then mix in both sugars.
One at a time, add in the eggs and the vanilla, mixing fully in between each addition.
Mix the flour, salt, and baking soda together in a separate bowl, and then slowly add into the wet mixture until everything is fully mixed.
Stir in the chocolate chunks.
Cover the top of the bowl of cookie dough with plastic wrap and refrigerate for one hour.
Fifteen minutes before the cookie dough comes out of the fridge, preheat the oven to 375 degrees F.
Cover the cookie sheets with parchment paper.
Using a cookie scoop or a spoon, drop round balls of cookie dough onto the cookie sheets, 2 inches apart from each other.
Top each cookie with a small sprinkling of flake salt, lightly pressing into the tops.
Bake for 8-9 minutes, or until the edges of the cookies are light brown.
Cool for 5 minutes and then transfer to a wire rack to finish cooling.