Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the creamy peanut butter and soft brown sugar. Use a spatula or spoon to mix until smooth and creamy, with a slightly fluffy texture that smells nutty and sweet.
Add the large egg and vanilla extract to the bowl, then stir until the mixture is uniform and slightly thickened, with a glossy appearance.
Sprinkle in the baking soda and fold it into the dough, ensuring it’s evenly distributed. The dough will become a bit sticky but still workable.
Gently fold in the chocolate chips with a spatula, pressing them into the dough so they’re evenly spread throughout.
Using a cookie scoop or tablespoon, form dough balls about 1.5 inches in diameter and place them evenly spaced on the prepared baking sheet.
Lightly flatten each dough ball with the back of a fork or your fingers to encourage even spreading and a rustic look.
Bake in the preheated oven for 10-12 minutes, or until the edges turn a golden brown and the centers look slightly soft but set.
Remove the baking sheet from the oven and let the cookies rest for 5 minutes; they will firm up as they cool slightly.
Transfer the cookies to a wire rack to cool completely, revealing gooey chocolate pockets and a chewy texture.
Once cooled, enjoy these rustic, chewy cookies with a glass of milk or your favorite beverage.