Place a rack in the centre of your oven and preheat the oven to 350°F.
Line 2 cookie sheets with non stick liner or parchment paper.
In a bowl, combine the flour, baking soda and salt, set aside.
In the bowl of a stand mixer, beat the butter and brown sugar until well combined.
Add the peanut butter and beat until blended, add in the egg and vanilla. Beat on medium speed until light and fluffy.
Reduce the mixer speed to low and add the flour mixture. Mix until the dough comes together, add the chocolate chips and beat until combined.
Using a number 50 scoop, scoop the cookie dough and place the balls of cookie dough on the baking sheet. Using your fingers, press down on the cookie dough balls to flatten them a bit.
Bake for 10 minutes or until tops are set and cookies are lightly golden on the bottom. Remove the cookies from the oven and let cool on the baking sheet for 5 minutes before moving them onto a rack to cool completely.
Notes
Store the peanut butter cookies at room temperature in an airtight container for up to a week.
Cookies can also be frozen in a freezer bag for up to three months.