Ingredients (yields 24 cookies)

Preparation (ready in 30 min.)

1. In a bowl or stand mixer, beat the softened butter until fluffy.
2. Add both sugars and continue beating to combine.
3. Add the eggs and vanilla and beat to combine.
4. Add the flour, baking soda, and salt, stirring until a soft dough forms and no dry flour is left.
5. Stir in the peanut butter and chocolate chips.
6. Preheat the oven to 325° and scoop the cookie dough onto a baking sheet, spacing them roughly an inch apart. 
7. Bake for 12-15 minutes.

Tips

• I suggest crunchy peanut butter in this recipe because: 1) it is superior to creamy in every respect, and 2) I like a little added texture amidst the creamy chocolate and melt-in-your-mouth cookie; but it’s your call. 
• The bigger your dough balls are, the better these cookies turn out. I used a 3 tbsp cookie scoop and spaced them about 1 ½ inches apart. 
• These cookies don’t darken significantly and may still look undercooked when they’re ready. They may appear puffy and light colored after 15 minutes, but don’t overbake them—once they’ve had a chance to cool they will collapse into perfectly soft and chewy cookies. 
• The dough can be frozen and saved for up to a year: I like to shape my dough into a log and wrap it in wax paper like a jolly rancher, so it can be easily cut and baked at a later date.