Preheat your oven to 180°C (350°F) and line a baking sheet with a silicone mat or parchment paper to prevent sticking.
In a large bowl, cream together the softened butter, peanut butter, and granulated sugar using a wooden spoon or spatula. Mix until the mixture is smooth, fluffy, and fragrant, about 2 minutes—your spoon should make a gentle squeaking sound as it moves through the creamy mixture.
Add the egg and vanilla extract to the bowl. Mix well until fully incorporated, and the mixture becomes slightly thicker and glossy.
In a separate bowl, whisk together the flour, baking soda, and a pinch of salt if desired. Gradually add the dry ingredients to the wet mixture, stirring gently on low speed or with your spoon, just until no streaks of flour remain. The dough will be soft and slightly sticky but manageable.
Gently fold in the chocolate chips, distributing them evenly throughout the dough. The mixture should now be chunky with pockets of chocolate hiding inside.
Using a spoon or cookie scoop, drop spoonfuls (about 1 tablespoon each) onto your prepared baking sheet, spacing them about 2 inches apart. The dough will spread slightly, creating rustic, craggy cookies.
Bake for 10-12 minutes, until the edges are golden brown and set, while the centers remain soft and slightly gooey. The irresistible aroma of melting chocolate and toasty peanut butter will fill your kitchen as they bake.
Remove the baking sheet from the oven and let the cookies rest for about 5 minutes. They will be fragile straight out of the oven but will firm up as they cool.
Transfer the cookies to a wire rack to cool completely, or indulge while still warm for that gooey chocolate experience. Enjoy the imperfect, personality-packed cookies that tell a delicious story.