Espresso and Lime

0 Preheat your oven to 350 degrees
1 In a large bowl, combine 1 cup of room temperature butter with 3/4 cup of brown sugar and 2/3 cup of granulated sugar
2 Using an electric hand mixer, mix on medium speed until fully combined
3 Add 2 large eggs and 2 teaspoons of vanilla extract and mix until light and fluffy
4 Place a mesh sifter over the bowl and add 1/3 cup of natural unsweetened cocoa powder, 1 cup of all purpose flour, 1 cup of bread flour, 1 teaspoon of baking soda, 2 teaspoons of cornstarch and 1/2 teaspoon of salt into the sifter
5 Gently sift the dry ingredients into the bowl
6 Mix until the dry ingredients are just combined 
7 Add 1 1/3 cups of dark chocolate chunks and fold to evenly distribute throughout the cookie dough
8 Add 2 tablespoons of dough onto parchment lined baking sheets about 2 inches apart
9 Use the back of a grease teaspoon to form indents into the top and fill each indent with softened peanut butter
10 Bake the cookies in a 350 degree oven for 9-11 minutes or until the edges of the cookies feel lightly set
11 Transfer the cookies onto a cooling rack or cutting board to cool for about 5 minutes before transferring the cookies directly onto the cooling rack
12 Sprinkle the warm cookies with flaky sea salt and finely chopped chocolate (optional)
13 Store leftovers in an airtight container at room temperature