(adapted from Tate's Bake Shop)
1 + 1/4 cups peanut butter, smooth or chunky
3/4 cup firmly packed light brown sugar
1 egg
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1 cup semisweet mini chocolate chips or 1 bittersweet bar chopped fine
1. Preheat oven to 350 degrees F. Grease two cookie sheets or line with silpat.
2. In a large bowl mix the peanut butter, sugar, egg, baking soda and vanilla extract until smooth and creamy. Stir in chocolate.
3. Form each cookie into a ball using a two tablespoon-sized ice cream scoop or your moistened hands. You can leave them as a ball or press them down slightly with a fork making a 'criss cross' in them after putting them on the baking sheet.
4. Bake 12 to 15 minutes depending on the size of the cookie or until they are puffed on top and golden on the bottom. Cool them on the cookie sheets for a few minutes and then transfer them to wire racks to cool completely.
Makes 40 one-half inch cookies or 20 three-inch cookies.
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