Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, combine room temperature unsalted butter, light brown sugar, and granulated sugar. Beat on medium speed for about 3–5 minutes until light and fluffy.

Mix in the pure vanilla extract and add the extra-large eggs one at a time, blending well.

Whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt in a separate bowl.

Gradually add the dry ingredients to the creamed mixture, mixing on low speed until just combined.

Fold in the semisweet chocolate chunks gently.

Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart and flattening them slightly.

Bake for approximately 15 minutes, until they appear soft in the center with set edges.

Let the cookies sit on the sheets for 5 minutes before transferring to a wire rack to cool completely.