Instructions

Preparing the Peanut Butter Cookie Dough

1. Cream together the butter and peanut butter until smooth.

2. Add both sugars and combine until fully incorporated.

3. Add the egg and vanilla and mix before adding the dry ingredients. Combine just until all dry ingredients are fully incorporated. Fold in the chocolate chips.

4. Keeping the dough in the mixing bowl, cover the bowl and refrigerate for a minimum of 3 hours. {Tip: It is recommended to refrigerate for 10-14 hours for best results}.

Preparing the Double Chocolate Cookie Dough

1. Cream together the butter and sugars for about 3 minutes, until fully incorporated, light, and fluffy.

2. Mix in the vanilla and eggs until fully incorporated and smooth.

3. Add the baking soda, baking powder, salt, and cornstarch. The batter should be creamy and smooth.

4. Slowly mix in the cocoa powders and flour until fully combined. Do not over mix. Fold in the chocolate chips.

5. Keeping the dough in the mixing bowl, cover the bowl and refrigerate for a minimum of 3 hours. {Tip: It is recommended to refrigerate for 10-14 hours for best results}.

Baking the Cookies

1. Once the dough is chilled, preheat the oven to 350°F.

2. Using a large spoon or ice cream scoop, scoop one serving from each bowl of dough. Roll the two balls together into one large ball and place on cookie sheet covered with parchment paper. It is recommended that you don't place more than 5 balls on one sheet to prevent the cookies from touching when they spread.

3. Bake for 15 to 18 minutes, or until the cookies are set and cracking in the middle.

4. Remove from oven and cool on rack for 10 minutes.

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