Peanut Butter Chocolate Chip Cookies

1. NOTE: This dough must chill for at least 4 hours or overnight. I recommend making the dough a day ahead. It’s the secret to a super tender and soft texture, so it’s well worth the wait!
2. In a large bowl whisk together the peanut butter, butter, and sugars until smooth.
3. Vigorously whisk in the egg and vanilla for 1 minute until creamy and combined. 
4. Whisk in the baking soda and salt to evenly incorporate. 
5. Use a rubber spatula to fold in the flour about halfway. Then add in the chocolate chips and continue to fold until fully combined and no dry bits remain – careful not to over mix.
6. Line a plate or tray with wax or parchment paper. This is what you will use to chill the dough.
7. Using a large 2 oz cookie scoop (or 1/4 measuring cup) scoop out the dough and set them side by side on the cookie sheet. Don’t worry about rolling them in to perfect balls. Just plop them down and move on to the next one. *You can also make regular sized cookies but make sure to reduce your baking time by 3-4 minutes.
8. If you like, dot the tops with a few more mini chocolate chips.
9. Place the dough in the refrigerator uncovered and chill for at least 4 hours or overnight. 
10. When ready, preheat the oven to 350F and line a large baking sheet with parchment paper.
11. Space the cookies about 3 inches apart (about 4-5 cookies at a time) and bake for 14-16 minutes or until the edges are a light golden color and the center looks slightly underdone. Only bake one batch at a time, keeping the rest of the dough in the fridge until you’re ready for the next.
12. When fresh from the oven, sprinkle with sea salt then transfer to a cooling rack and let the cookies cool to room temperature before eating. They’ll seem pretty doughy in the middle but they’ll firm up as they cool. Store in an air tight container at room temperature. Enjoy!