Preheat the oven to 350℉ and line a baking sheet with parchment paper or silpat
Using a hand mixer, blend the peanut butter and sugar on high for 1-2 minutes, until homogenous
Add vanilla and plant milk and blend a bit more, ~10 seconds
In a small bowl, whisk together the flour, salt, and baking soda
Using a spatula, gently incorporate the dry ingredients into the wet to form a dough. It will be quite "wet," but worry not, my friend.
Cover the dough and refrigerate for 30 minutes minimum! DO NOT SKIP.
Working with cold dough, scoop out 12 cookies and shape into balls. The baking time is set for cookies that are about 1.5 TBSP each.
Roll the balls in granulated sugar to coat.
Bake for 9 minutes. You're looking for a very light tint to the bottom edges, nothing crazy dark. They're going back in the oven soon.
If you're crazy like me, use your thumb or pointer finger to press into the top of the cookies, creating two divets (the rounded tops of the hearts) that are connected at the base. But you have to do it while they're hot! You could also use the back of a teaspoon assuming it's "deep" and oblong as opposed to shallow / circular. Use your best judgement here.
Add the chocolate chips to the divets
Throw the cookies back in the oven for about a minute, enough to get the chocolate melt-y
Pull out the oven pan and give it a few bangs on the counter so that the melt-y chocolate pools fill up the edges of their heart-shaped divets.
Cool for as long as you can stand to wait. I usually only last 5 minutes. But you do you.
