Ingredients:

  • 1 cup (226g / 8 oz) unsalted butter, softened
  • ¾ cup (150g / 5.3 oz) granulated sugar
  • ¾ cup (150g / 5.3 oz) packed light brown sugar
  • 1 cup (240g / 8.5 oz) creamy peanut butter (like Skippy or Jif, not natural)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 ¼ cups (281g / 10 oz) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups (255g / 9 oz) semi-sweet chocolate chips
  • Flaky sea salt, for sprinkling (Maldon is fab) - optional

Instructions:

  1. Combine softened butter, granulated sugar, and brown sugar in a mixing bowl. Beat until light and fluffy.
  2. Beat in the peanut butter until well combined. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Fold in the chocolate chips until evenly distributed.
  6. Cover the dough and chill in the refrigerator for at least 30 minutes. (Optional but Recommended).
  7. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving space between cookies. Sprinkle with flaky sea salt, if desired.
  9. Bake for 10-12 minutes, or until edges are lightly golden and the centers are still slightly soft.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.