📖 Instructions

1. First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze. Trust me, you'll thank me later!
2. In a large mixing bowl, cream together the softened butter, peanut butter, and both sugars until light and fluffy. An electric mixer makes this step much easier, but you can definitely do it by hand if you're up for a little arm workout.
3. Beat in the egg and vanilla extract until well combined. Make sure to scrape down the sides of the bowl to ensure everything is evenly mixed. This is where I like to add a little pinch of salt too, even before the dry ingredients.
4. In a separate bowl, whisk together the flour, baking soda, and salt. I usually give it a good mix to make sure the baking soda is evenly distributed. Nobody wants a cookie with a weird, salty pocket!
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to tough cookies. No one likes tough cookies.
6. Fold in the chocolate chunks. I prefer using a mix of dark and milk chocolate chunks for a richer flavor, but you can use whatever you like best. Chocolate chips work too, in a pinch.
7. Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. They will spread a bit as they bake.
8. Lightly press the tops of the cookies with a fork. This helps them bake evenly and gives them that classic peanut butter cookie look. If you're feeling fancy, you can skip this step and just leave them rounded.
9. Sprinkle the tops of the cookies with sea salt. Don't be shy with the salt! It really enhances the flavor. I like to use a flaky sea salt for extra texture.
10. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Keep a close eye on them, as baking times can vary depending on your oven. I made the mistake of overbaking the first batch, lol.
11. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while they're still soft.
12. Enjoy! These cookies are best served warm, with a glass of milk or a cup of coffee. Or, you know, straight from the cooling rack. I won't judge.