Preheat your oven to 350°F (175°C).
In a large mixing bowl, use an electric mixer to cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
Add the extra-large eggs, one at a time, mixing well after each addition, then add the vanilla extract and mix until combined.
Add the creamy peanut butter and blend until smooth and well combined.
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and Kosher salt.
Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
Using a spatula, gently fold in the semi-sweet chocolate chunks.
Using a cookie scoop or tablespoon, portion out the dough onto prepared baking sheets, leaving space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
