Preheat oven to 350°
Cream together the butter, peanut butter and sugars.
Beat in the egg and vanilla.
In a separate bowl combine the flour, baking soda and salt.
Add in the flour mixture and mix with a spatula.
Fold in the chocolate.
Using a small spring loaded scoop portion out the dough onto a parchment lined baking sheet. Each scoop should be about 30 grams each.
Cover the dough balls and place in the freezer for at least 30 minutes.
When ready to bake, place the frozen dough onto a parchment lined sheet pan leaving about 2” of space between each cookie
Bake for 14 minutes.
Remove from the oven and place the pan on a cooling rack. Allow the cookies to cool completely.
Yields about 24 cookies.
