In a medium bowl whisk together the flour, salt and baking soda then stir in the chocolate chips.
In a medium bowl, on medium speed cream until light the peanut butter, butter and sugar, add the egg and beat to combine well.
Add the dry ingredients to the creamed mixture and combine well with a wooden spoon. If you have a stand mixer then you can do this with the flat beater attachment on low speed, do not over beat.
The dough can be chilled two ways, one you can shape the dough into a log approximately 8 x 2½ inches (20 x 6 cm) wrap it well with plastic wrap and refrigerate for at least one hour or even over-night.
Shape the dough 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 the dough into cookie dough balls using a large cookie scoop if you want, place the dough balls on the parchment paper lined baking sheets, cover with plastic wrap and refrigerate.
Remove the log or balls from the fridge, cut the log into 1/2 inch slices with a sharp knife (the knife may push down on the dough, so just reshape into circles). Place them on the parchment paper lined baking sheets, gently make fork markings with a fork lightly dipped in flour so the dough doesn’t stick. Do the same with the cookie dough balls.
Refrigerate the unbaked cookies for 15-20 minutes while the oven is pre-heating.
Pre-heat oven to 350F (180C) while the cookies are in the fridge.
Bake for approximately 10-12 minutes. Let cool 10 minutes on the pan then move to a wire rack to cool completely before eating. Enjoy!
Notes
I always recommended refrigerating the dough for at least 8 hours, and then my cousin made them and only refrigerated the dough for an hour, so that works too.Although the longer you refrigerate the dough the deeper the flavour intensifies.I added mini dark chocolate chips, but even milk or a mixture would work too. Or how about regular size rather than mini or even chunks. Italians actually prefer to chop up a good quality chocolate bar rather than use chips.I also use regular Peanut butter (such as Skippy) rather than Natural. Because of the extra oil in the peanut butter it can cause the cookies to spread too much and not bake properly.Cookie dough will keep for up to 2-4 days in the fridge, be sure to keep it wrapped well in plastic wrap. If you can’t use it before that time, then it is best to freeze the dough.Before storing the cookies they should be completely cooled. Store them in an airtight container between layers of parchment paper, adding a slice of bread will keep them fresher.They can be stored at room temperature for up to five days. These cookies should not be stored in the refrigerator as they will become staler faster (although I have to confess I love cold cookies, therefore they never have time to get stale)!You can freeze them either baked or unbaked. I think it is best to freeze the sliced cookies. Place the slices on a parchment paper lined cookie sheet and freeze until firm about an hour.Then place the slices in an airtight container or freezer bag. Let the slices thaw for about 15-20 minutes then continue with the baking instructions.If you are freezing the baked cookies then make sure they are completely cooled. Then place them in an airtight container or freezer bag. Properly stored the cookies will last for about 2 to 3 months.