In a mixing bowl, cream butter and sugars until fluffy.
Add vanilla and eggs.
Add cocoa, flour, cornstarch, baking soda and salt until just combined.
Fold in peanut butter chips.
Chill dough 30 minutes while preheating oven to 315 degrees.
Line cookie sheet with parchment paper and using an ice cream scoop, scoop dough onto parchment paper. Top with a crack of sea salt and bake 10 minutes.
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 how you bake them. I like to bake mine on parchment paper to prevent the cocoa from burning over lower than usual heat – 315 degrees.Using an ice cream scoop for an over sized cookie, they maintain a large part of their shape that keeps them oh so thick and wondrous. You can make standard size cookies and reduce bake time by 2-3 minutes if you prefer.