Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies
(influenced by the Betty Crocker Cookbook)
Ok, so I had a major craving for peanut butter cookies the other night, but I had just bought a bag of vegan chocolate chips so I decided to combine the two! I got a basic recipe from my mom's Betty Crocker cookbook for peanut butter cookies, veganized it, and added chocolate chips! The result was AMAZING. They were a huge hit at my omnivorous household :)
What you need:

• 1/2 cup granulated sugar (white)*
• 1/2 cup packed brown sugar*
• 1/2 cup peanut butter*
• 1/4 cup vegetable shortening
• 1/4 cup margarine or butter, softened*
• 1 egg**
• 1 1/4 cups all purpose flour
• 3/4 tsp baking soda
• 1/2 tsp baking powder

Not called for in the recipe is chocolate chips, however I added about 1/2 a cup (I like A LOT) of EnJoy vegan chocolate chips. Also, since I used all-natural peanut butter (made of only peanuts and salt) I thought my cookies might lack a little sweetness. Instead of adding more sugar, I added about 1/4 cup all-natural 100% maple syrup.

• Mix sugars, peanut butter, shortening, margarine, and egg (I threw them all into my mixer)
• Stir in remaining ingredients.
• Cover and refrigerate at least 3 hours (I'm impatient, so I put my dough in a gladware container and threw it in the freezer for a little over an hour and my cookies came out perfect!)

Then:

• Preheat oven to 375
• roll dough into 1 1/4 inch balls, place about 3 inches apart on ungreased cookie sheet. Sprinkle a pinch of sugar on top of each ball, and flatten balls with a fork, making a criss-cross pattern on each one.
• Bake until light brown, about 9-10 minutes.

* I used Wholesome Sweeteners Fairtrade Organic Sugar, Domino Organic Brown Sugar, Marantha All-Natural Organic Chunky Peanut Butter, Smart Balance Organic Vegan Margarine, King Arthur 100% Organic White Whole Wheat Flour** I didn't have any egg replacer on hand, and I don't really like using it anyway so I substituted 3 tbsp of Archer Farms Organic Applesauce