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Combine the eggs, sugars, and vanilla in a large bowl. Mix well with a wooden spoon.
Add the peanut butter, salt, and baking soda. Mix well to combine.
Add the chocolate chips and combine.
Scoop out the dough with a 1.5 inch ice cream scoop onto a large plate, and freeze for 30 minutes.
Preheat the oven to 375 degrees F.
Place the chilled dough balls on a baking sheet lined with parchment paper, about 12 cookie dough balls per sheet.
Bake the cookies for 9-10 minutes, rotating the pan 180 degrees halfway through.
Do not over bake! They should have a set crust but be soft in the center.
Allow to cool to room temperature.
These cookies can be stored in an airtight container for up to 4 days.