In a large mixing bowl or bowl of a stand mixer, add the softened butter or oil and both sugars. Cream together for about 1 minute.
Add in the peanut butter, vanilla and egg. Beat together until creamy.
Add in the flour, making sure to spoon and level to measure, salt and baking soda. Mix together with a wooden spoon or rubber spatula.
Fold in the chocolate chips.
Let the dough sit out at room temperature for 1 hour. This will not only prevent the cookies from spreading too much but will also allow the flavors to deepen. I have found chilling the dough in the fridge is too much and the cookies don't end up spreading well, so letting it sit at room temp is ideal. If you can let it sit for longer (a few hours) that will deepen the flavor even more.
After 1 hour, preheat the oven to 350. Use a two tablespoon cookie scoop and scoop the cookies into balls. place no more than 6 on a cookie sheet at a time since they will spread.
Bake for 11-15 minutes or until the edges are golden brown. The center will still be soft, but this is what you want.
As soon as they are out of the oven, sprinkle with a few additional chocolate chips and use a round cookie cutter to scoot into perfectly round cookies.
Let cool, then sprinkle with flaky salt and enjoy!