*If you use unsalted butter then add 1/4 teaspoon of salt instead of a pinch.
In a medium bowl, cream until light peanut butter, butter and sugar, add egg and mix well.
In a medium bowl whisk together flour, salt and baking soda then add chocolate chips.
Add whisked ingredients to the creamed mixture and mix well with a wooden spoon.
Shape into a log, approximately 8 x 2 1/2 inches (20 x 6 cm) and wrap with plastic, refrigerate at least 1 hour or even over-night. Or you can form into golf ball size dough balls (or larger if you want) and place on cookie sheets and refrigerate.
Remove the log or balls from the fridge, and cut the log into 1/4 inch slices with a sharp knife (the knife may push down on the dough, so just reshape into circles). Place on parchment paper lined cookie sheets (you can also make fork marking like the dough balls if you wish, just lightly indent), flatten the dough balls with a fork (dip fork lightly in flour so the dough doesn't stick).
Place either in the fridge for 15 minutes.
Pre-heat oven to 350° (180° celsius) while the cookies are in the fridge.
Bake for approximately 10-12 minutes. Let cool completely before eating. Enjoy!