Here are the ingredients, and I will give metric weights as well as U.S. standard volumes where applicable:  2 1/4 cups (270 g) all-purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 cups (260 g) creamy peanut butter, 1 cup (226 g) softened unsalted butter, 3/4 cup (200 g) packed light brown sugar(I suggest that you weigh this; packing can lead to wrong volumes), 2/3 cup(135 g) granulated sugar, 2 teaspoons vanilla extract, 2 large eggs at room temperature, and 1 1/2 cups (265 g) chocolate chips.

Preheat the oven to 350F and line two baking sheets with parchment.  In a large mixing bowl, combine the flour, baking soda, and salt.  Mix well.  Set aside.  In another large mixing bowl, combine the butter, peanut butter, brown sugar, and granulated sugar.  Using an electric mixer, beat until the mixture is fluffy, beige, and the sugar is evenly distributed. Add one egg at a time and beat in completely before adding the second.  Add the vanilla and mix until evenly distributed. Add the dry ingredients in three portions at low speed, making sure that each portion is completely incorporated before adding more.  Add the chips and fold in with a spatula until they're evenly distributed.  Scoop the dough out in approximately 2 tablespoon measures and roll them into balls.  Place on the baking sheets and bake for 12-15 minutes; they're perfect when the edges become golden-brown.  Remove from the oven and let rest on the pan 5-10 minutes before transferring to a cooling rack.  Eat and enjoy!

Peanut Butter Chocolate Chip Cookies!