1 cup creamy peanut butter
1 cup light brown sugar, packed
1 large egg
1 tablespoon vanilla extract
1 teaspoon baking soda
6 ounces semi-sweet, dark, or bittersweet chocolate, chopped (1 cup semi-sweet chocolate chips may be substituted)
In a mixing bowl, combine peanut butter, brown sugar, egg, vanilla, and beat on medium-high speed until well-combined and the sugar is fully incorporated and is mixture is no longer gritty or granular, about 3 minutes.
Add baking soda and mix. Add chocolate and mix but don’t over mix or the nice chocolate chunks will break down.
Transfer dough to airtight container and refrigerate for at least 2 hours, and up to 5 days, before baking.
Preheat oven to 350 degrees F
Line 2 baking sheets with parchment paper or spray with cooking spray; set aside.
Scoop about 2 tablespoons of dough and place on prepared baking sheet, spaced 2 inches apart (8 to 10 per tray).
Slightly flatten the mounds before baking so they don’t stay too domed and puffed while baking.
Bake 8 to 10 minutes, until edges are set and tops are barely set
Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a rack to finish cooling.