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Preheat oven to 325 degrees F.
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In a medium bowl, whisk together flour, baking soda, baking powder, cornstarch and salt. Set aside.
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In a mixing bowl, beat butter and sugars until light and fluffy, about 3 minutes.
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Add vanilla, then add eggs one at a time, fully incorporating one before adding the other.
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Gradually add flour mixture, using lowest speed on mixer or stirring in by hand.
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Stir in peanut butter chips.
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Scoop 1/4 cup mounds onto ungreased cookie sheet. I use an ice cream scoop for this.
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Bake for 15-20 minutes or until light golden brown on edges and you see bits of golden brown on the higher peaks of your cookie on top.
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Cool for 10 minutes on cookie sheet then remove to finish cooling on a rack. Or, you can allow cookies to completely cool on cookie sheets.
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If you want to drizzle chocolate on top of your cookies, melt the chopped chocolate and shortening in the microwave, stirring at 15-30 second intervals until melted. Be careful not to overheat or you will scorch the chocolate.
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You can either drizzle the melted chocolate from a spoon or fork, or place in a zipped plastic bag, cut of a small tip of one of the corners and squeeze the chocolate in stripes over the cookies.