1-Whisk together 3/4 cup all-purpose flour, 1/2 cup cake flour, 1 tsp cornstarch, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. Set this mixture aside for now.

2-In a stand mixer with a paddle attachment, cream 3/4 cup creamy peanut butter, 1/2 cup unsalted butter, 2/3 cup packed brown sugar, and 1/4 cup granulated sugar on medium speed for 2-3 minutes until light and fluffy.

3-Scrape down the bowl, then add 1 large egg, 1 large egg yolk, and 2 tsp vanilla extract; mix until everything is combined.

4-Gradually add the dry ingredients to the wet mixture, mixing just until combined to keep the dough tender.

5-Stir in the 10 oz bag of peanut butter chips; you can save some for topping if you like.

6-Cover the dough and chill it in the refrigerator for at least 1 hour or up to 3 days to enhance the flavor and texture.

7-Preheat your oven to 350°F and line baking sheets with parchment paper or silicone mats.

8-Scoop 2-tablespoon-sized dough balls, roll them in granulated sugar, and place them on the baking sheet with a few inches between each.

9-Gently flatten each ball and create a crisscross pattern using a fork for that classic look.

10-Bake for 9-11 minutes until the edges are golden and the centers are slightly underdone for that chewy finish.

11-Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

12-Optionally, sprinkle flaky sea salt on top before serving for an extra flavor boost.