Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper. Gather all your ingredients for easy access.
In a large mixing bowl, combine the peanut butter and sugar. Mix with a spatula or spoon until the mixture is smooth and creamy, and you can see a slight shine as the sugar dissolves into the peanut butter.
Add the egg and vanilla extract to the bowl. Whisk everything together until well blended, and the mixture becomes slightly fluffy and homogeneous.
Stir in the chocolate chips evenly into the dough, ensuring they are distributed throughout and the dough becomes thick and slightly sticky.
Chill the dough in the refrigerator for at least 30 minutes. This step helps the cookies hold their shape and develop richer flavor.
Using a tablespoon, scoop out portions of dough and roll them into balls. Place each ball on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Gently flatten each dough ball with the back of a fork or your fingers, creating a slight disc shape and pressing the chocolate chips into the surface.
Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and fragrant, and the centers still look slightly soft.
Remove the baking sheet from the oven and let the cookies rest for 5 minutes. They will firm up as they cool slightly.
Transfer the cookies to a cooling rack and sprinkle with a pinch of flaky sea salt if desired. Allow them to cool completely before enjoying.
Enjoy these warm or at room temperature, storing leftovers in an airtight container for up to 3 days for maximum freshness and flavor.