• 1 cup unsalted butter softened (226g) • 1 cup creamy peanut butter (260g) • 1 cup light brown sugar firmly packed (200g) • ½ cup granulated sugar (100g) • 1 egg + 1 large egg yolk • 1 teaspoon vanilla extract • 3 cups all-purpose flour (375g) • 1 Tablespoon cornstarch • ½ teaspoon baking soda • ¾ teaspoon salt • 8 oz chocolate bars coarsely chopped (226g) • Sea salt for sprinkling on top optional

Combine butter, peanut butter, and sugars in a large mixing bowl and use an electric mixer to beat until light and fluffy.

Add egg, egg yolk, and vanilla extract and stir until combined.

In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt. With mixer on low-speed, gradually stir dry ingredients into wet until combined.

Add chopped chocolate and use a spatula to stir into the cookie dough until well-incorporated. Cover bowl with plastic wrap and refrigerate for 30 minutes.

 Once dough is chilled, scoop into large 2 ½ Tablespoon-sized balls and roll between your palms to make a smooth ball. Place on parchment-lined baking sheets, spacing at least 2” apart.

Transfer to 350F (175C) oven and bake for 13-15 minutes. Allow cookies to cool completely on baking sheet before removing and enjoying.