In a bowl whisk together flour, soda, powder and salt. Set aside.
Cream butter and sugar only just until a smooth paste forms. This is critical for thick and chewy cookies.
Beat in the egg, scraping down the sides of the bowl and really making sure it is incorporated. Add the peanut butter and beat until smooth.
Reduce the speed to low and slowly add the dry ingredients a bit at a time. I never wait until it all incorporates before adding more, but you don’t want to overwhelm the batter either. Easy does it!
Once all the flour has mixed in, add the chocolate chips.
Scoop or roll into balls. I made mine about 70g or the size of a half a tennis ball. Yeah, really huge. That’s what’s up. Chill completely or bake immediately. This is the beauty here. The bake like a dream from frozen, but if you just cannot wait (feel that chocolate pb craving like woah), then pre-heat your ovens and pop ‘em in!
Preheat the oven to 325°F and bake until golden brown around the edges and no longer doughy in the center. From frozen this will take a solid 15 minutes. Baking from room temperature will be a little shy of 10 minutes.
All images and content are copyright protected. Please do not use images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thanks!