The best chocolate cookies with peanut butter chips and a secret little easy twist. A recipe so irresistible, you won't believe they didn't come from a bakery.
In a large mixing bowl, cream butter and sugars until fluffy (about 3 minutes). Add vanilla and eggs until just combined.
Add cocoa, flour, cornstarch, baking soda and salt until just combined.
Fold in peanut butter chips.
Cover dough and chill in refrigerator dough 30 minutes. Preheat oven to 315°F. Line cookie sheets with parchment paper.
Using a large dough scoop or an ice cream scoop, scoop dough onto parchment paper, spaced evenly. Top with thick flakes of sea salt. Bake 10 minutes. Remove from oven and allow to cool 1 minute before transferring to a wire rack.
Notes
Don't forget to top them with a crack of sea salt - it makes them irresistible!
Another important tip for thick, chewy chocolate cookies is to bake on parchment paper to prevent the cocoa from burning over lower than usual heat – 315 degrees Fahrenheit.
Use an ice cream scoop for an oversized cookie. You can also make standard size cookies and reduce bake time by 2-3 minutes if you prefer.