Combine the peanut butter, brown sugar, egg, and Rodelle Vanilla Extract, in the bowl of a stand mixer fitted with the paddle attachment.
Beat on medium-high speed until well combined and sugar is fully incorporated. The mixture should no longer be gritty or granulated (about 3 minutes). Do not over cream the ingredients or the oil will separate from the peanut butter.
Add baking soda and beat to incorporate. Add chocolate chips and beat to just incorporate- don’t over mix.
Form 2 tbsp mounds with batter, roll into ball, and place on a plate.
Flatten mounds slightly, cover, and refrigerate for 2 hours.
Preheat oven to 350°F and line baking sheet with Silpat or spray with non-stick cooking spray. Place mounds on sheet, 2 inches apart. Bake for 8-10 minutes, or until edges are set and tops are barely set.
Allow cookies to cool on baking sheet before removing and transferring to a rack to finish cooling.
Photos and video taken by Kathryn Herndon at @kniftykat
