1-Preheat and Prepare: Begin by preheating the oven to 350 degrees F and lining two or three half sheet pans with parchment paper. Lightly grease the parchment with cooking spray to prevent sticking and make cleanup easier. This initial step is crucial for even baking and helps the cookies develop that perfect chewy edge.

2-Mix the Wet Ingredients: Next, cream together the butter, granulated sugar, and brown sugar until the mixture is light and creamy, which takes about 1 to 2 minutes. Add the eggs and vanilla extract, mixing until everything is well combined; be sure to scrape down the sides of the bowl for an even blend. This creates a smooth base that incorporates the flavors beautifully.

3-Combine Dry Ingredients: In a separate bowl, whisk or sift together the all-purpose flour, natural unsweetened cocoa powder, baking soda, and salt to remove any lumps. This ensures the dry ingredients mix evenly without clumping. Once ready, add these to the wet mixture and stir until no dry streaks remain, forming a uniform dough.

4-Add the Chips and Bake: Stir in the peanut butter chips until they’re evenly distributed throughout the dough. Scoop the dough into 2-tablespoon size portions, roll them into balls, and place them several inches apart on the prepared baking sheets. Bake for 10 to 11 minutes until the edges are set and the tops are slightly crackly, then let them rest on the sheets for a few minutes before cooling on a wire rack.