My massive chocolate chip cookie recipe is one of my most popular recipes ever so I have been working on some different variations of this cookie since it has been enjoyed by so many.  My hubby specifically requested chocolate peanut butter and I was happy to oblige!  Dark Chocolate cocoa powder and a combination of semi-sweet chocolate and peanut butter chips make these one of the most decadent cookies I have ever had and the addition of cornstarch helps them stay thick and tall while baking.

I’m not going to lie, these are just as amazing as the originals and one of my own personal favorites.  What honestly makes them so brilliant is the combination of a slightly crunchy exterior with an ooey gooey chocolatey center! They are seriously out of this world delicious.

A couple of tips for this recipe:

• DARK chocolate cocoa powder works best for these.  (Hershey’s special dark cocoa worked perfectly and you can find it at just about any grocery store.)
• It is super important to measure the flour as it says, with some packed, some spooned, so pay attention to that direction – it will give you the perfect consistency and help them stand up to the heat and not flatten out.  (Edit – for those who like a specific weight, I use 13oz flour or 368 grams.)
• Finally, I love the combination of chocolate and peanut butter chips.  I think that 2 cups of peanut butter and 1 cup semi-sweet chips is the perfect combination, just the right amount of sweetness, but you could absolutely do all semi-sweet chocolate or all peanut butter chips if you prefer.  I did find that milk chocolate chips made them super sweet, but hey if you are in to that, give it a try!

Ingredients:

1. Preheat the oven to 410 degrees.  Line two baking sheets with silicone mats or parchment paper.
2. In your mixer bowl, cream together the cold, cubed butter and both sugars for approximately 3 minutes.  (I use my KitchenAid mixer with the paddle attachment.)
3. Beat in the eggs, one at a time, scraping down the sides in between.
4. Add the vanilla.
5. In a separate bowl, whisk together the flour, dark cocoa powder, cornstarch, baking soda and salt.
6. Add it in to the creamed butter, sugar and egg mixture and mix on low until just combined.
7. Mix in the peanut butter chips and chocolate chips.
8. Use a large cookie scoop to divide the dough in to 12 equal size balls of dough, yes they are HUGE.  (Don’t squeeze the dough together or refrigerate the dough before baking.  You want to just lightly form the balls of dough, focusing more on making sure they are tall rather than wide, and pop them straight in the oven.)
9. Place six balls of dough on each cookie tray.
10. Bake for 11-12 minutes until the cookies are light golden brown on the top.  (For best results I cook one tray at a time on the middle shelf.)
11. Remove from the oven and let the cookies sit on the trays on a cooling rack for 10 minutes, then transfer the cookies to the cooling racks.
12. Let cool at least another 10 minutes before eating so they set.  Prepare to be worshiped! 😉