Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats.

In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined. Set this dry mixture aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and creamy peanut butter on medium speed until smooth and fully combined, about 1 minute.

Add the granulated sugar and the packed brown sugar. Beat on medium speed for 2–3 minutes until the mixture is light, fluffy, and noticeably paler in color. Stop and scrape down the sides of the bowl as needed.

Add the eggs one at a time, mixing well after each addition until just combined. Stir in the vanilla extract.

Reduce the mixer speed to low. Gradually add the dry ingredient mixture to the wet mixture, mixing only until the flour streaks have just disappeared. Be careful not to overmix the dough, as this can lead to tough cookies.

Remove the bowl from the mixer. Use a spatula to fold in the 2 cups of chocolate chips until they are evenly distributed throughout the dough.

Using a small cookie scoop or two teaspoons, drop rounded balls of dough (about 1.5 tablespoons each) onto the prepared baking sheets, ensuring they are placed about 2 inches apart.

Bake the cookies for 10–12 minutes, rotating the sheets halfway through, or until the edges are golden brown and the centers still look slightly soft. The cookies will continue to cook once removed.

Remove the sheets from the oven and let the cookies cool on the baking sheet for 5 minutes (this helps them set and prevents breaking) before transferring them to a wire rack to cool completely.