I love the idea of small batch recipes, but because I typically bake in large quantities, I rarely ever make just a single batch of a small batch recipe. Erin Clarkson's Peanut Butter Stuffed Chocolate Chip Cookies looked like a small batch recipe at first glance, because the stated yield is only 12 cookies. But the quantities in the ingredient list certainly didn't look like a small batch -- 320 grams of flour, 200 grams of butter, and 325 grams of chocolate. I decided to double the recipe.
Clarkson is originally from New Zealand and wrote the recipe to use Fix & Fogg Dark Chocolate Peanut Butter. I've been a fan of New Zealand-based Fix & Fogg for a few years now -- my personal favorite is the Everything Butter. (And by the way, I've noticed that New Zealand companies do a good job of promoting each other. I learned about Clarkson and her blog Cloudy Kitchen from Heilala Vanilla, which is based in NZ. And I first learned about Fix & Fogg from Blunt Umbrellas, also based in NZ.) But I didn't have any Fix & Fogg Dark Chocolate Peanut Butter and didn't want to go through the hassle of ordering some; even though Fix & Fogg is available at Whole Foods and our local Streets Market, both stores offer a limited flavor range that doesn't include Dark Chocolate. So I used Peanut Butter & Co. Dark Chocolatey Dreams instead, since I can purchase it at any grocery store.
The first step is to scoop out blobs of the chocolate peanut butter onto a parchment-lined baking sheet, and stick the sheet in the freezer. I used a #60 scoop and each portion weighed a little over 20 grams. While the peanut butter was in the freezer, I made the dough. You cream softened butter with granulated sugar and dark brown sugar until light and fluffy; add egg and vanilla; mix in flour, baking powder, baking soda, and kosher salt; and incorporate the chocolate. I was very low on dark chocolate couverture when I made these cookies and so I used a mix of other options I had on hand: chopped Ghiradelli Intense Dark 72% bars, Godiva 69% bittersweet chips, and Ghiradelli 60% bittersweet chips.
I portioned out the dough with a #30 scoop and flattened each piece into a disc. Then I sandwiched each blob of frozen chocolate peanut butter between two discs of dough and sealed the dough shut around it. My double batch yielded 29 cookies. I sprinkled them with Maldon salt right after taking them out of the oven.