Preparation Steps

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
• In the bowl of your stand mixer fitted with the paddle attachment, cream together the softened butter and peanut butter on medium speed for 1 minute until smooth.
• Add in the granulated sugar and light brown sugar. Mix for 2 minutes until the mixture is pale in color and fluffy, scraping down the sides of the bowl as needed.
• Add the large egg and vanilla extract. Continue mixing for another 45 seconds until well combined and smooth.
• In a small bowl, whisk together the cornstarch, baking soda, baking powder, and kosher salt. Add this mixture to the wet ingredients and mix for a few seconds until just combined.
• Turn the mixer to low speed. Gradually add the all-purpose flour and mix until the dough just comes together. Stir in the semi-sweet chocolate chips evenly.
• Using a medium cookie scoop (about 2 tablespoons), drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake for 9-10 minutes, or until the edges of the cookies are golden brown. The centers may still look slightly soft.
• Remove the baking sheet from the oven and let the cookies cool on the sheet for 2-3 minutes. Then, carefully transfer them to a wire rack to cool completely.