Copycat Levain Bakery Chocolate Peanut Butter Cookie

Instructions

1. Cream the butter and sugars
   In a mixing bowl, mix the cold butter, brown sugar, and granulated sugar together until no large chunks of butter remain.
2. Add the wet ingredients
   Add the egg, egg yolks, and vanilla, then mix until combined.
3. Mix the dry ingredients
   In a separate bowl, whisk together the flour, sifted Dutch-process cocoa powder, baking powder, baking soda, salt, and cornstarch.
4. Combine the dough
   Add the dry ingredients to the butter mixture, half at a time, mixing just until combined. Do not overmix.
5. Fold in the peanut butter chips
   Gently mix in the peanut butter chips until evenly distributed throughout the dough.
6. Shape the cookies
   Divide the dough into 6-ounce balls and shape them into tall, chunky mounds rather than flattening them.
7. Freeze the dough
   Place the cookie dough balls on a tray and freeze overnight.
8. Bake
   Preheat the oven to 350°F. Place the frozen cookie dough balls on a parchment-lined baking sheet, leaving space between each one. Bake for 20 minutes.
9. Cool
   Let the cookies cool on the baking sheet for a bit before moving them, so they can set properly while staying soft in the center.