Peanut Butter Chocolate Chunk Cookies

In a medium bowl, combine flour with baking soda, baking powder, and salt. Gently hand whisk together and set aside.

In the bowl of a stand mixer fitted with paddle attachment or a large bowl using an electric hand mixer, on medium speed cream together softened butter, granulated sugar, and dark brown sugar to form a paste.  About 1-2 minutes. 

Add in the vanilla and egg yolks one at a time, beat until incorporated. (1-2 minutes) Scrape the bottom and sides of the bowl with a silicone spatula.

Add in the peanut butter and oil, then beat again until fluffy (1-2 minutes). Scrape the bottom and sides of the bowl with a silicone spatula if needed.

Reduce speed to medium-low and spoon in flour mixture.  Then, add in the teaspoon of milk last, give a final spin to distribute. Don't over work the cookie dough. 

Fold in 150 grams of the chocolate chunks with a spatula or wooden spoon. Cover Bowl of cookie dough and let it rest for about 25 minutes if time allows to enrich the flavor. 

Take a 3-Tbsp large cookie scoop and measure out 13 large cookie dough balls. Roll dough balls gently with your hands to slightly smooth and place 6 cookie dough balls on a prepared pan. Each ball should weigh around 65 grams before topping with additional chocolate chunks.

 Gently push 1-2 small dark chocolate chunks from the remaining chocolate onto the tops of each cookie dough ball.

Bake 6 cookies at a time, spacing the dough balls 2-3 inches apart. Place tray on the middle oven rack and bake for 11-12 minutes. Remove cookies from the oven when the edges start to turn golden brown and the centers still look slightly underbaked.

The center of the cookies will firm as they cool. Careful not to over-bake the cookies or they will become crumbly. 

Place the cookie sheet on a wire rack for 5 minutes before transferring cookies directly onto the wire rack to cool completely. 

Store leftover cookies in an airtight container at room temperature for up to 1 week.