You can use all peanut butter or all almond butter in this if you prefer. It won't change the texture or bake time. But I like using two different butters as I feel it adds a little more complexity to the overall flavor.
In a bowl, stir together the nut butters, sugar, eggs and vanilla until just combined. Then stir in the chocolate chips. Drop spoonfuls of the batter onto a baking sheet lined with parchment paper. Hurry, or else you'll end up eating the batter by spoonfuls (or maybe that's just me). Sprinkle with a little sea salt if using.
Bake at 350°F for 10-12 minutes. The cookies will begin to brown on the edges but will still feel soft to the touch. Move to a cooling rack and allow to cool for 5 minutes before consuming.
Notes
You can store these in an airtight container for up to a week if they last that long at your house. I think they are best the day they are made, dunked in milk while wearing sweatpants