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Make the cookie dough : Preheat oven to 375F with a rack in the middle. In a medium bowl, using a hand mixer or by hand with a rubber spatula, beat the butter and light brown sugar together until light and fluffy. Add the egg and extracts and beat until homogenous. Add the baking soda, baking powder, and salt and mix until combined. Add the cocoa powder and flour and mix until just incorporated. Add most of the chocolate chunks and mix until combined. Finally, dollop peanut butter blobs over the top of the dough and very briefly mix in; it should be very streaky and unincorporated.
Bake: Use a ¼-cup ice cream scoop to portion out cookie dough onto a parchment-lined baking trays. Space 6 evenly. Top dough balls with remaining chocolate chunks. Bake for about 12 minutes, until the cookies have spread and the edges feel firm (if you want a cookie that barely stays together, cook for about 10-11 minutes). Slam the trays down onto your counter to deflate the cookies. Let cool on the trays. Garnish with sesame seeds and flaky salt. Repeat with remaining dough. Cookies are best consumed within 3 days stored at room temperature in a sealed container.