350  oven                parchment lined cookie sheets

1 cup creamy peanut butter                            1 cup light brown sugar, packed
1 large egg                                                   1 tablespoon vanilla extract
1 teaspoon baking soda
6 ounces semi-sweet, dark, or bittersweet chocolate, chopped (1 cup semi-sweet chocolate chips may be substituted)

DIRECTIONS:
Beat on medium-high speed until well-combined: peanut butter, brown sugar, egg, and vanilla until the sugar is fully incorporated and is mixture is no longer gritty or granular, about 3 minutes. Stop to scrape down the bowl as necessary.

Add the baking soda and beat to incorporate. Add the chocolate and beat to just incorporate. Transfer dough to airtight container and refrigerate for at least 2 hours, and up to 5 days, before baking.

Place dough mounds (about 2 tablespoons) spaced 2 inches apart on baking sheets. If chocolate is falling out, roll ball between palms and then slightly flatten the mounds before baking so they don’t stay too domed and puffed while baking.

Bake for 8 to10 minutes, until edges are set and tops are barely set, even if slightly under baked in the center. Watch them very closely after 7 minutes. Cookies firm as they cool, and baking too long will result in cookies that become too crisp and hard.

Allow to cool on the baking sheet for 5 to 10 minutes.