Pre heat the oven to 170 C/325 F/Gas Mark 3. Cream your 120 grams unsalted butter and 200 grams of sugar together until pale and fluffy.
Add the egg and mix again. Scrape the sides of the bowl down. Add the 100 grams of peanut butter and ¼ tsp vanilla. Mix through and do the same with the 170 grams flour, 1 & ½ tsp of bicarb and pinch of salt.
Tip in the 70 grams of chocolate chips and mix until dispersed evenly. Roll the cookie dough into 12 balls and put 6 on each baking tray. Bake for 10 minutes and golden around the edges.
Allow to cool for 5 minutes on the tray before transferring to a wire rack to fully cool.
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Use any chocolate to suit. I have made these with white or dark chocolate chunks.
They will be soft when they first come out of the oven and firm up as they cool.
Make sure the cookies are golden all over and slightly darker at the edges
Freeze them as uncooked balls in a freezer bag and when required cook from frozen adding 2 more mins to the baking time.
Store in an air tight tin. The cookies are best eaten in the first couple of days.