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Preheat oven to 350°F. Line two large baking sheets with parchment paper
In a small mixing bowl, whisk together the flour, baking soda, and salt.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the peanut butter, unsalted butter, brown sugar, and granulated sugar. Beat on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, then the vanilla. Stop and scrape down the bowl. Beat again until well mixed, about 1 minute.
With the mixer on low speed, gradually add in the flour mixture, and beat just until just combined. Stir in the chocolate chips.
Drop 2 tablespoon-size balls of dough about 2 inches apart on the line cookie sheets. (If desired, you can flatten the dough balls by pressing the tops down with the tines of a fork)
Bake one sheet at a time for 10 to 15 minutes or until the cookies are golden around the edges, but still soft in the center. (The longer bake time will give you a crisper cookie.) Remove from oven, and let cool on the baking sheet for 1 to 2 minutes, or until the cookies firm up a bit. Transfer to a wire rack, and let cool completely. Cookies can be stored in an airtight container for 3 days or frozen for several months.