Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a large bowl, beat 1/2 cup (1 stick) softened unsalted butter, 1 cup creamy peanut butter, 1/2 cup granulated sugar, and 3/4 cup packed light brown sugar until smooth and fluffy, about 2 minutes. A hand mixer is helpful, but a sturdy whisk works too.

Beat in 2 large eggs, one at a time, then mix in 2 teaspoons vanilla extract until the mixture is glossy and well combined.

In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt.

Add the dry ingredients to the wet mixture. Mix on low or fold gently until just combined. Don’t overmix—stop as soon as no dry streaks remain.

Fold in 1 1/2 cups semi-sweet chocolate chips. If you like, reserve a small handful to press on top of the dough balls for picture-perfect cookies.

Scoop the dough into balls, about 1 1/2 tablespoons each. Space them 2 inches apart. For thicker cookies, chill the scooped dough for 20 minutes; for chewier, thinner cookies, bake right away.

Bake for 9–11 minutes, until the edges look set and lightly golden and the centers still look soft. They’ll firm up as they cool.

Right out of the oven, gently press a few extra chocolate chips on top and sprinkle with flaky sea salt, if using. Let the cookies cool on the sheet for 5 minutes, then move to a rack to finish cooling.

Pour a cold glass of milk or make coffee and enjoy warm. Try not to eat them all at once.