In the bowl of a stand mixer, cream the peanut butter and sugar on medium high until smooth.
Add the egg, baking soda, salt, and vanilla. Beat to combine, scraping down the sides as necessary.
Add the chocolate chips and beat until evenly distributed.
Roll a tablespoon of cookie dough into a ball and flatten into a 1.5-inch disk. Drop each disk onto a silpat mat or parchment-lined baking sheet, about 2-inches apart (I found the silpat mat cookies were the best texture).
Bake for 8-10 minutes, until soft and LIGHTLY browned on the bottom, but not browned on the sides or top*. Let rest on the baking sheet for 3-5 minutes then transfer to a wire rack to cool.
Notes
*If you cook until the edges begin to brown, your cookies will turn out crunchy instead of chewy (and you'll still eat them because: yum, but chewy is totally where it's at).Tips for the best cookies:Do not refrigerate your dough or when it bakes, the bottom will get crispy before the insides cook up (I learned this the hard way).A silpat mat on a light cookie sheet produces the best results. If you're using parchment paper or a dark cookie sheet, check the time after 7 minutes to make sure they don't over cook.Slightly adapted from Tina's Chic Corner
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.