Soft, chewy, thick, and utterly decadent, these bakery style chocolate peanut butter chip cookies taste are milk's best friend.
Preheat the oven to 400 F and line two baking sheets with parchment paper.
Cream together the butter and sugar until light and fluffy, then continue to beat about a minute more. You may do this either with a stand mixer fitted with the paddle attachment or a hand mixer and a large mixing bowl.
Stir in the eggs one at a time, scraping the sides of the bowl after each addition. Then mix in the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, cornstarch, salt, baking powder, and baking soda.
Slowly mix the dry ingredients into the wet ingredients and stir on low speed until just combined. Fold in the chocolate chips.
Use a medium cookie scoop to measure out about 1/3 cup of dough per cookie. To ensure consistency, I scooped 2 level scoops per cookie and then rolled them together. At this point you may choose to refrigerate the cookie dough to bake in the next 24 hours.
If you are baking immediately, allow at least 2 inches of space between cookies. Bake in your preheated oven 8-10 minutes until the edges are just set.
Remove from the oven and allow to sit on the baking sheet for 8-10 minutes before carefully transferring to a wire rack to cool. Don't skip this step. It helps the cookies stay together and allows latent heat to ensure the center of the cookie is baked through.
Serve the cookies warm or at room temperature, or store in an airtight container once completely cool. Cookies will keep up to one week. Warm previously baked cookies in the microwave or a toaster oven for a few seconds for an extra special treat. ;)