To make Big Flat Peanut Butter Cookies, please use the gram measurements. I did measure by volume as I weighed the ingredients so there are some estimations, but due to how much flour is packed, moisture levels, etc. etc. volume isn't always accurate.
For the pastry flour, I used Bob's Red Mill which comes in a big pink bag. You could swap out the pastry flour for an even mix (160 grams each) of bread flour and cake flour or possibly use King Arthur AP. I really am enjoying the Bob's flour. For the chocolate, I like Lindt Sweet Dark which melts quite nicely. It doesn't set up very quickly, so I like to set the chunks by throwing the cookies in the freezer. Then again, I'm a weirdo who doesn't like these gooey or melt-y.