Peanut Butter Chocolate Chip Cookies

1. Mix flour, baking soda, and salt in a medium bowl and set aside.

2. In bowl of an electric mixer fitted with a paddle attachment, beat butter and both sugars together until light and fluffy. Scrape down the bowl, then add eggs one at a time and mix until just incorporated. Add vanilla and peanut butter and mix until just incorporated. Add half of the flour mixture and mix for 15 seconds; add the rest of the flour mixture, and mix until just incorporated (do not overmix!). Fold in chocolate chunks.

3. Preheat oven to 375ºF. Using a disher (I used a #24), scoop out dough into individual cookies onto a cookie sheet, placing them close together. Place the cookie sheet in the fridge and refrigerate at least 30 minutes.

4. Remove the now-cold, unbaked cookies from the baking sheet, place them on a plate. Place 6 cookies at a time on the baking sheet; gently press each cookie down so it forms a tall disk shape. Do not press too hard and do not press too flat. Sprinkle tops of the cookies with granulated sugar and bake 10 to 12 minutes, rotating the baking sheet halfway through. For me, cooking time was 10 minutes. Remove pan to a wire cooling rack and cool 5 minutes; move cookies off the pan to the cooling rack and cool completely.