Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the peanut butter, granulated sugar, egg, baking soda, vanilla extract, and salt. Stir until the mixture is smooth and well combined.
Fold in the semisweet chocolate chips evenly throughout the dough.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Flatten each cookie 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.
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.