Chocolate Chip Peanut Butter Cookies

 1 1/4 cup butter, softened

1 1/2 cup light brown sugar tightly packed (300g)

1/4 cup sugar (50g)

1 cup creamy peanut butter (280g)

2eggs = 1 egg yolk

1 teaspoon vanilla

3 cups all-purpose flour (370g)

1 1/2 teaspoon soda

1 heaping teaspoon salt

1 3/4 cup semisweet chocolate chips

1/2 cup granulated sugar for rolling

Combine butter and sugars in the bowl and beat until well combined (about 1 minute)

Add peanut butter and stir well

Add eggs and egg yolk one at a time, pausing to scrape down the sides and bottom of the bowl after each addition.

Stir in vanilla

In a separate bowl, whisk together flour baking soda and salt

Gradually add flour mixture into the peanut butter batter, pausing occasionally to scrape down sides and bottom of bowl so that all ingredients are well-combined.

Stir in chocolate chips.

Chill dough for 30 minutes to one hour (start with 30, if the dough is too sticky or cookies come out too flat, return for another half an hour)

Preheat oven to 375 and line cookie sheets with parchment paper.

Pour remaining 1/2 cup sugar into a small bowl.

Once dough has chilled, remove from refrigerator and roll into 2 Tablespoons sized balls (35g). Roll through sugar and place on prepared cookie sheet at least 2 inches apart.

Bake for 10 minutes or until cookies begin to get little cracks on the top.