Preheat oven to 400F. Grease or line your cookie sheet with a silpat mat.
Place butter, peanut butter, honey and maple syrup in the bowl of a stand mixer. Beat on high for 1-2 minutes until creamed together. Beat in the vanilla and the eggs, one at a time, until fully incorporated.
Using a separate bowl, sift together the flour, salt and baking soda. Add the dry ingredients to the wet ingredients and mix together slowly until it all just comes together. Scrape down the sides and add the chocolate chips. Stir one or two times more and then remove from stand.
Using the two-spoon method, drop your dough onto the cookie sheet. Bake for 10 minutes or until the edges are just turning golden brown. Don’t overbake. Remove from cookie sheet and place on a cooling rack for five to ten minutes, and then enjoy!
Keeps well on a plate at room temperature (in a protected place) for a few days. Also delicious straight from the freezer.