In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, peanut butter, brown sugar, egg, and vanilla extract. 

In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add the dry ingredients to the peanut butter mixture, mixing on low speed until just combined.

Fold in the chocolate chips. 

Transfer the cookie dough to the fridge and chill it for 30 minutes. While the cookie dough chills, preheat the oven to 350 F and line two large baking sheets with parchment paper. 

Scoop out two tablespoon sized portions and roll them into smooth balls. Press the dough balls down into ½” thick discs using your hands or use a fork to make a crisscross pattern on the cookies and then place them at least 2” apart on the prepared baking sheets. You can always push a few extra chocolate chips into the tops of the cookies before baking if you’d like! 

Bake for 10-12 minutes, or until the edges are slightly golden– make sure not to over bake or the cookies will be dry. Garnish with a sprinkle of flakey sea salt while the cookies are warm, if desired. 

Allow the cookies to cool completely and then transfer them to an airtight container. Store at room temperature for up to five days.