Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large mixing bowl, combine the peanut butter and granulated sugar. Mix until smooth and creamy.
Add the egg, baking soda, vanilla extract, and salt to the peanut butter mixture. Stir until fully incorporated.
Fold in the semisweet chocolate chips evenly throughout the dough.
Using a tablespoon, scoop out dough and roll into balls. Place the dough balls on the prepared baking sheets about 2 inches apart.
Flatten each dough ball slightly with the back of a fork, creating a crisscross pattern.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.