Chocolate Chip Crunchy Peanut Butter Cookies
amended from "the Puffy" Chocolate Chip Cookies by Alton Brown

1 cup butter-flavored shortening
3/4 cup sugar
1 cup brown sugar
2 1/4 cups cake flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
2 eggs
1 1/2 teaspoons vanilla extract
1 cup crunchy peanut butter
2 cups semisweet chocolate chips

Baking sheets
Mixer

Heat oven to 375 degrees F.

Combine the shortening, sugar, and brown sugar a large bowl, and cream until light and fluffy. Sift together the cake flour, salt, and baking powder and set aside. Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Then Peanut Butter. Increase the speed until thoroughly incorporated. With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Scoop onto baking sheets, Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an airtight-container.