Heat oven to 325 degrees F. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and the brown sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the honey and vanilla and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Fold in chocolate chunks. Drop by rounded tablespoons onto prepared baking sheets and bake for 8-10 minutes or until tops are cracking and cookies are just set. Cool the cookies on the baking sheets about 2 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.