In a medium bowl, whisk the flour and salt together.
In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Beat in the vanilla extract.
Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chunks.
Scoop rounds of dough, about 1.5 tablespoons each, onto a parchment paper-lined baking sheet. Chill for at least 30 minutes.
Preheat oven to 350°F (177°C).
Bake for 12-14 minutes, until the edges just begin to barely brown. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
ETA:
https://cooking.nytimes.com/recipes/1019152-salted-chocolate-chunk-shortbread-cookies?fbclid=IwY2xjawH6qudleHRuA2FlbQIxMQABHZ2gGFy2aK82H4ZBSC16YNkJ7qWovR6nlsPXVwTv_m9oPfLODnES9ZtALA_aem_wnsdcZ2-nkrMY1hkY9SlWw