Peanut Butter Chocolate Chip Cookies

This is my favorite peanut butter and chocolate chip cookie recipe. It is easy to make and simply delicious. The texture of these cookies are soft but on the dry side. I also prefer using dark chocolate instead of semisweet chocolate as a substitute. Enjoy this quick and delicious recipe!
Makes about 48 cookies.
Ingredients:
2 sticks (1 Cup) unsalted butter, softened
1 Cup granulated sugar
1 Cup (packed) brown sugar, preferably light but dark works too.
2 Large eggs, room temperature
2 teaspoon pure vanilla extract
2 Cups of smooth peanut butter. Use half chunky and half smooth for an extra texture.
2 1/2 Cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon table salt
Two 4-ounce bars semisweet chocolate chopped coarsely into chunks, or 2 Cups or semisweet chocolate chips.

1. Grease your baking sheets with nonstick spray. Preheat the oven to 375 degrees F. Cream the butter sugars until well combined. Add the eggs, vanilla, and peanut butter, and beat until combined.
2. Add the flour, baking soda, and salt to the peanut butter mixture. Mix until you don't see any streaks of flour. Stir in the chocolate.
3. Roll spoonfuls of dough into balls with your hands. Place the balls a few inches apart on the greased baking sheet. Use your palm to flatten the cookies.
4. Bake for 8-10 minutes.  Once done let cookies set on the baking sheet for 2 minutes. Remove from baking sheets and let cool completely on wire rakes.

From The Year of the cookie by Rose Dunnington