In a medium bowl, whisk together the eggs, brown sugar, granulated sugar, vanilla, baking soda, and salt until combined.

Whisk in the peanut butter, stirring until the dough is smooth and the peanut butter is completely incorporated into the batter (if at any point the batter is too thick to whisk, switch to a large spoon or rubber spatula).

Stir in the chocolate chips (if using), until they are evenly distributed.

Chill the dough for at least 30 minutes or up to 3 days.

When ready to bake, place a baking sheet in the upper third of the oven and preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.

With a cookie dough scoop or spoon, scoop the dough by heaping tablespoons onto the baking sheet, leaving 1 1/2 inches of space in between (they will spread as they bake). If desired, use a fork to flatten the cookies just slightly (you can press a crisscross pattern in the top if you like, though most of the pattern will disappear when they bake). Place any remaining dough back into the refrigerator and chill between batches.

Bake until the cookies are starting to crinkle on top and look soft in the centers, about 7 to 8 minutes. Remove the cookies from the oven BEFORE the edges begin to brown even slightly.

Let the cookies cool on the hot sheet for 2 minutes. Gently slide the parchment paper with the cookies on it off of the pan and onto the rack. Let the cookies cool completely. Repeat with the remaining dough, allowing the cookie sheet to cool between batches. ENJOY!