In a large mixing bowl, whisk together the butter, brown sugar, white sugar, and vanilla. Add in the eggs and mix until smooth. 

Sprinkle the flour over the wet ingredients, followed by the baking soda. If your baking soda is lumped up, sift it into the bowl through a fine mesh strainer. Switch to a large fork or wooden spoon, and mix until a smooth dough comes together. If it does not pull away from the side of the bowl, add another tablespoon of flour and mix again. Fold in chocolate chunks and chips. 

Chill dough for at least 30 minutes or overnight. Do not skip this step, your cookies will spread too much if you bake right away.

Preheat the oven to 375℉, and line two large cookie sheets with parchment paper. Position the oven rack in the center of the oven.

When the dough is completely chilled, scoop a 1 tablespoon size ball of dough and place it on the baking sheet. Scoop another ball and place it on top of the first one to create a “snowman” shape. Press down lightly, so the bottom ball widens a bit. Top with a couple of chunks and chips. Repeat with remaining dough, leaving at least 2” space between dough snowmen. 

Place the baking sheet in the freezer for 5 minutes to chill if your dough has softened.

Bake for 9-11 minutes, or until cookies look mostly dry in the center and golden brown around the edges.

As soon as the cookies come out of the oven, work very quickly and fill in blank spots with more chips and chunks if desired. Then take a bowl or coffee cup approximately 3.5” in diameter, place it over the cookie, and gently but quickly swirl in a circular motion for a few seconds while the cookie is piping hot. This will create a nice round cookie! 

Allow the cookies to cool for 5 minutes on the baking sheet before removing them to a cooling rack to cool completely. Store cookies at room temperature for up to 3 days.