Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Gather all your ingredients and tools within reach.
In a large mixing bowl, combine the creamy peanut butter and brown sugar. Use a spatula to stir until the mixture is smooth and slightly fluffy, about 2 minutes, filling the air with a warm, nutty aroma.
Add the large egg to the bowl and stir until just incorporated. This helps keep the cookies chewy and thick. Scrape down the sides of the bowl if needed.
Pour the melted butter into the mixture and stir well, watching as it blends into the sticky, fragrant base. The mixture will feel creamy and slightly glossy.
Sprinkle in the baking soda and gently fold it into the dough, ensuring even distribution. The dough starts to loosen slightly as the baking soda reacts.
Gradually add the all-purpose flour, folding it in carefully with your spatula until just combined. The dough should be thick, sticky, and easy to handle without being overly dry or wet.
Gently fold in the chocolate chips, distributing them evenly throughout the dough. Let the dough rest for 5 minutes to allow it to firm up slightly.
Using a cookie scoop or tablespoon, portion out 2-inch balls of dough onto the prepared baking sheet, leaving about 2 inches between each. Flatten each ball slightly with your fingers to encourage even spreading.
Bake in the preheated oven for 10–12 minutes, or until the edges are golden and smell nutty. The centers may look soft but will set as they cool.
Remove the baking sheet from the oven and let the cookies rest for 5 minutes. They will be soft initially but will firm up as they cool on the sheet.
Transfer the cookies to a wire rack to cool completely. Once cooled, enjoy their gooey centers and crispy edges—perfect for messy, lazy afternoons.