Preheat the oven to 375˚F convection, and line a cookie sheet with parchment paper or a silpat.

Stir together the flour, baking soda, and salt in a medium bowl using a whisk. It's important to evenly distribute the baking soda as much as possible through the flour.

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter for a couple of minutes until light and fluffy.

Add peanut butter and sugars, and beat again until fluffy.

Add the eggs and vanilla extract, and beat well.

Remove the bowl from the standing mixer and add the dry ingredients in thirds, folding them into the dough with a spatula. Each third should be fairly well combined before adding the next third. This method helps prevent the gluten in the flour from developing too much, keeping the cookie tender.

When the dry ingredients are completely mixed into the dough, fold in the chocolate chips, and scoop the dough into small balls using a small ice cream scoop. Place them on the lined cookie sheet roughly 2 inches apart. I used a scoop that was a little more than 1 inch diameter. Crisscross the tops of the balls with the tines of a fork so that they're flattened.

Bake for 11 - 12 minutes. The cookies will still be soft in the centers, but the edges will be firming up and a golden brown. If you bake them until they're firm, by the time they cool, they won't be chewy at all. They'll just break apart.

Remove from the oven, and keep the cookies on the cookie sheet for one minute before removing to a cooling rack. Allow to cool enough to firm up, if you can wait that long, before sneaking a few.