Preheat the oven to 180C/Gas 4. Line a baking sheet with greaseproof paper.
In a mixing bowl, whisk the eggs and sugar until well mixed. Whisk in the vanilla then use a spatula to fold in the peanut butter until completely incorporated. At this point, add a pinch of salt and a handful of chocolate chips, to taste, depending on how chocolatey you want the cookies to be.
The cookies can be cooked straight away, but will retain their shape better if chilled in the freezer for 15-30 minutes.
Use a level dessert spoon or tablespoon to form the dough into balls just a little smaller than golf balls and place on the baking sheet, leaving plenty of space between each cookie as they’ll expand while cooking. Sprinkle with a little more salt and bake for 15-20 minutes, or until golden brown and slightly cracked. You may need to cook the cookies in batches.
Remove the tray from the oven after ten minutes, sprinkle with a few more chocolate chips if desired, then turn the tray and return to the oven for the duration of the cooking process.