Espresso and Lime

1 Preheat your oven to 400 degrees
2 Cube 2 sticks of butter and transfer the cubes into a small bowl. Place the cubed butter into the refrigerator to chill while you gather the remaining ingredients
3 Combine 1/2 cup of dark baking cocoa, 1 cup of cake flour, 1 1/3 cup of all purpose flour, 1 teaspoon of cornstarch, 3/4 teaspoon of baking soda and 1/2 teaspoon of salt by sifting into a large bowl
4 In a large bowl with an electric hand mixer or using a stand mixer, cream together 1 cup of brown sugar, 1/2 cup of granulated sugar and the chilled butter until it is light and creamy (3-4 minutes)
5 Add 2 eggs and continue mixing until they are fully incorporated
6 Add the dry ingredients 1/3 at a time and mix until combined
7 Add 1 1/4 cups of peanut butter chips into the dough and mix until evenly distributed
8 Line a baking sheet with parchment paper 
9 Form dough into balls (from 2 tablespoon to 1/4 cup in size) and place them onto the parchment lined sheet
10 Once all of the dough has been shaped, chill the dough in the refrigerator for 10 minutes
11 Spread the chilled dough balls out onto parchment lined baking sheets leaving at least 2 inches between them
12 Bake for 9-10 minutes or until the edges are set and the centers are still a bit soft
13 Transfer the cookies still on the baking sheet onto a cooling rack to cool for 10 minutes before transferring them directly onto the cooling rack
14 Store in an airtight container at room temperature