Two Cups Flour

6 Preheat oven to 350 F (180C) and line a large cookie sheet with two layers of parchment paper or a silicone mat with a top sheet of parchment paper.
0 In a medium bowl, combine flour with baking soda, baking powder, and salt. Gently hand whisk together and set aside.
1 In the bowl of a stand mixer fitted with paddle attachment on medium, cream together softened butter, granulated sugar, and dark brown sugar to form a paste.  About 1-2 minutes. 
2 Add in the vanilla and egg yolks, beat until fluffy. (1-2 minutes) Scrape the bottom and sides of the bowl with a silicone spatula.
13 Add in the peanut butter and oil, then beat again until smooth. 
3 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. (scrape bottom and sides of bowl as needed)
4 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. 
5 Take a 3-Tbsp large cookie scoop and measure out 12 large cookie dough balls. Roll dough balls gently with your hands to slightly smooth and place 6 cookie dough balls on a prepared pan. Gently push 1-2 small dark chocolate chunks from the remaining chocolate onto the tops of each cookie dough ball.
7 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.
9 The center of the cookies will firm as they cool. Careful not to over-bake the cookies or they will become crumbly. 
11 Place the cookie sheet on wire rack for 5 minutes before transferring cookies directly onto wire rack to cool completely. 
12 Store leftover cookies in an airtight container at room temperature for up to 1 week.