Directions:

Ingredients
½ cup unsalted butter cold and cubed
½ cup dark brown sugar
¼ cup granulated sugar
1 large egg cold
2 tbsp cocoa powder
2 tbsp black cocoa powder
½ cup cake flour *
¾ cup all-purpose flour
½ tsp cornstarch
¼ tsp baking soda
½ tsp coarse sea salt
1 cup peanut butter chips

Instructions
1) In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, cream together the butter and sugars until combined and fluffy, about 5 minutes. Add the egg and mix until well incorporated.
2) Add the cocoa powder, black cocoa, flours, cornstarch, baking soda, and salt, and use a rubber spatula to gently fold until just combined. Fold in the peanut butter chips.
3) Separate the dough into four large, 6 oz hockey-puck-shaped cookies about 1.5 to 2-inches thick, then place onto a parchment paper-lined baking sheet. Cover with plastic wrap and place in the fridge for 30 minutes.
4) Preheat the oven to 400°F (200°C).
5) Bake for 14-15 minutes or until the cookies are puffy and the exterior appears set. Let them rest on the cookie sheet for at least 10 minutes to fully set before removing to a wire rack to cool completely.