1teaspoonpure vanilla extract or vanilla bean paste
5ounceschocolate, chunks or chopped (set 1 ounce aside to press into the top of each cookie before baking)
Flaky sea salt, for topping (optional, but encouraged)
In a medium bowl, combine flour, baking soda, baking powder and salt. Set aside.
In a large bowl using a stand mixer or hand mixer, beat butter until smooth and creamy.
Add peanut butter and beat again until smooth.
Add brown sugar and granulated sugar and beat again until combined and fluffy.
Add egg and vanilla and beat until just combined.
Add dry ingredients and mix on low speed until just combined.
Using a spatula, folk in chocolate chunks until just combined.
Cover bowl with plastic wrap and place in the fridge for at least 30 minutes.
Preheat oven to 350°F and line a baking sheet with a nonstick silicon mat or parchment paper.
Use a medium cookie scoop (about 1 ½ tablespoons) to portion out dough onto prepared cookie sheet a few inches apart. If desired, press a few chocolate chunks into the top of each cookie for presentation's sake. Press down lightly on the top of each cookie to flatten it just a little, then top with a small sprinkle of flaky sea salt, if desired.
Bake for 10-12 minutes or until the cookies are set and the edges have started to turn golden. Let cool on baking sheet for at least 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Store in an airtight container at room temperature for up to 1 week.