Step 1: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
Step 2: In a large bowl, cream together the softened unsalted butter, creamy peanut butter, granulated sugar, and light brown sugar using an electric mixer until light and fluffy (about 2-3 minutes).
Step 3: Beat in the room temperature egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
Step 4: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
Step 6: Fold in the semi-sweet chocolate chips (or your chosen chocolate) until evenly distributed throughout the dough.
Step 7: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Step 8: Bake for 10-12 minutes, or until the edges are lightly golden and set, and the centers still look slightly soft. They will continue to set as they cool.
Step 9: Remove the cookies from the oven and let them cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely.