Preheat oven to 350F.

Line a couple of baking trays with parchment paper.

Cream together butter and both sugars, until light and fluffy. Mix eggs and vanilla until well incorporated.

Add in flour, baking soda and salt. Beat together until well incorporated. Fold in chocolate chunks.

Drop cookie dough by a heaping tablespoonful onto prepared tray. Leave space between cookies for growth. About 12 cookies will fit on a baking tray.

Bake for 13 - 15 minutes, or until cookies start to get lightly toasted. Set to cool, once cool transfer cookies to a wire rack to cool completely.

Preheat the oven to 300 degrees F.

Line a 9x13 inch baking dish with aluminum foil and leave enough to come up the sides and cover the chicken breasts. Grease the aluminum foil with olive oil.

Place the chicken breasts into the prepared pan.

Brush each breast with 1 teaspoon of olive oil and then rub on the herb mix. Cover and close the foil to seal.

Bake for 40 minutes or until done.

Remove the foil and sprinkle the cheese onto the cooked chicken.

Place back into the oven for 7-10 minutes until the cheese is melted and lightly browned

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