Combine the dry ingredients in a bowl - flour, baking soda, salt

In another bowl, cream the butter and sugar together in a standing mixer from medium-high speed until butter is fluffy

Add the egg into the wet mixture and combine it well on low-medium speed

Add the peanut butter and vanilla into the wet mixture and combine it well on low-medium speed

Add the dry mixture into the wet mixture, a quarter at a time and make sure that it combines well before adding more

Fold in the chocolate chips while making sure it's evenly distributed

Chill the dough at least for 1 hour or more.

After the hour is up, bring the dough back to room temperature (about 20 mins)

Preheat the oven to 375F

Line a baking tray

Use an ice cream scoop to scoop out the dough until the scoop is full. Then use a spatula to level off the extra dough. Place it on the baking tray. Do not flatten before baking. The dome shape should stay after baking.

Bake the cookies for about 11-12 minutes

Once the cookies are done, use a spatula and gently flatten the cookie domes and let them cool completely.