chocolate chip bar cookies stuffed with peanut butter 
cookie base from Jacques Torres 
from vanillasugarblog.com

2 cups minus 2 TB (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 ts baking soda
1 1/2 ts baking powder
1 1/2 ts coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 TB (8 ounces) granulated sugar
2 large eggs
2 ts natural vanilla extract
1 1/4 pounds bittersweet chocolate disks/chips at least 60 percent cacao (don’t skip this part, use a high quality chocolate, it makes all the difference)

1 – 1 ¼ cups smooth or chunky peanut butter, (not all natural-- too oily for this recipe)
Sea salt for sprinkling top of dough

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.

Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
Drop chocolate pieces in and incorporate them without breaking them.

Press plastic wrap against dough and refrigerate for 24 to 36 hours.
(I left mine for 96 hours and it was perfectly fine)

When ready to bake, preheat oven to 350 degrees.
Spray a 9 x 13 pan with non-stick spray.
Divide dough into 2 piles: 2/3 and 1/3.
Take the 2/3 dough and line the bottom of the baking pan with it, making sure to get all the corners, making sure there aren’t any holes or gaps in the dough.
Spread a layer of peanut butter; do not spread peanut butter to the edges!
Take the 1/3 remaining dough and crumble on the top. Also make sure to take any dough and close up any gaps you see in the corners.
Don’t push the crumble down into the dough, just leave it on the top—it’s ok to have spaces in the crumble—gaps are good on the top, it will let the peanut butter swirls show through.
Sprinkle the top with sea salt and bake until golden brown but still soft, roughly 25 – 31 minutes.
Look for golden brown edges, non-jiggly middle.
The middle will be a bit soft, but once it completely cools it won’t be as gooey; it sets up really nice.
Slice with a sharp knife.

Makes about 20-24 bars depending on how you cut them.