Peanut Butter Chocolate Chunk Cookies

In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
2 ½ cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp kosher salt
In the bowl of a stand mixer fitted with the paddle attachment, on medium speed, beat butter until smooth (about 1 minute).
1 cup (2 sticks) unsalted butter, at room temperature
Add in brown sugar and granulated sugar. Continue to mix, on medium speed, until fluffy (about 2 to 3 minutes), scraping down the sides with a rubber spatula as necessary.
1 cup light brown sugar, lightly packed
1 cup granulated sugar
Reduce mixing speed to low. Add in eggs (one at a time), vanilla, and peanut butter. Continue mixing until creamy and well combined.
2 large eggs
2 tsp vanilla
2 cups creamy peanut butter
With the mixer still on low speed, add in flour mixture, half at a time, and continue to mix just until combined.
Add in chocolate chunks (along with any chocolate shavings) or chocolate chips. Continue to mix, on low speed, just until chocolate is evenly distributed.
2 cups (about 300g) chocolate, chopped into ¼" chunks
Cover the dough and chill it in the refrigerator for at least one hour (the longer the better).

Preheat oven to 350℉.
Depending on how firm the cookie dough is and the desired final result:
With a small cookie scoop (of about 1 ½ Tbsp to 2 Tbsp), scoop out cookie dough into approx. 32 scoops.
or
With your hands, roll out cookie dough into approx. 32 balls and gently press down.
Set each cookie on a cookie sheet or sheet pan lined with parchment paper, at least 1 ½ to 2" apart (to allow for the cookies to spread while baking).
Sprinkle the top of each cookie with fleur de sel or flaked sea salt.
Bake in the center of the oven until edges just begin to turn golden brown (about 17 to 20 minutes, depending on the size of cookies).
Note: The cookies should look soft and slightly underbaked — this is okay! (Peanut butter has a tendency to dry out baked goods.) The key to soft and chewy peanut butter cookies is to avoid overbaking them; otherwise, they become brittle and crumbly.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes to firm up. Transfer to cooling rack to cool completely. Store, at room temperature, in airtight containers.