Preheat your oven to 375°F (190°C).

Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

In a medium-sized mixing bowl, thoroughly whisk together the flour, baking soda, and salt. Ensure these dry ingredients are well combined. Set aside.

In the bowl of a stand mixer (or large bowl with a hand mixer), combine the softened unsalted butter and creamy peanut butter. Beat on medium speed until they are light and fluffy, about 1 to 2 minutes.

Add the granulated sugar and the packed light brown sugar. Continue beating until the mixture is fully incorporated, creamy, and noticeably lighter in color (2 to 3 minutes). Scrape down the sides of the bowl as needed.

Add the 2 large eggs, one at a time, beating well after each addition until the egg is fully absorbed. Pour in the vanilla extract and beat for another 30 seconds until fragrant and combined.

Reduce the mixer speed to low. Gradually add the dry ingredient mixture to the wet ingredients. Mix only until the flour streaks have just disappeared. Be careful not to overmix the dough.

Remove the bowl from the mixer and use a sturdy rubber spatula to gently fold in the 1 ½ cups of chocolate chips. Ensure the chips are evenly distributed throughout the dough.

Use a medium cookie scoop (about 1.5 tablespoons) to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake one sheet at a time in the preheated 375°F (190°C) oven for 9 to 12 minutes. The edges should be golden brown, but the centers should still look slightly soft and underdone. For a softer, chewier cookie, pull them out closer to the 9 or 10-minute mark.

Allow the cookies to cool on the baking sheet for 5 minutes to set up. After 5 minutes, carefully transfer the cookies to a wire rack to cool completely.