Peanut butter chocolate chip cookies

Heat the oven to 350F. Combine the flour, baking soda and salt in a medium bowl and whisk. Set aside.

In a stand mixer with the paddle, combine the room temperature butter, the peanut butter, the light brown sugar and the granulated sugar.

Mix on medium about three minutes until light and fluffy, scraping the bowl down once.

Add the eggs one at a time, cracking each into a bowl first to check for shell, scraping down between.

Mix in the vanilla.

With the mixer on the lowest setting, add the flour mixture gradually and mix only until almost combined.

Add the chocolate chips and mix about three seconds, then run a spatula through so there are no pools of chips and no bare patches.

Scoop three tablespoon portions onto two parchment-lined rimmed baking sheets about two inches apart. There is no chill time; the dough may be held in the fridge up to 24 hours or frozen up to three months.

Optionally press a few chocolate chips onto the tops and add flaked sea salt.

Bake at 350F for 12 to 14 minutes until the edges are golden but the centres are still soft; longer for a crisper cookie.