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1
In a small bowl combine the flour and baking soda and set aside.
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2
Line a large baking sheet with parchment paper or a Silpat and set aside.
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3
In the bowl of a stand mixer beat the butter, shortening and sugars until fluffy, about 3 minutes.
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4
Add the peanut butter and eggs and beat until completely incorporated, scraping down the sides of the bowl as you go.
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5
Add the dry ingredients and mix well, scraping down the sides of the bowl as you go. Cover and chill dough for 30 minutes.
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6
Preheat oven to 375 F.
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7
Place 1/2 cup sugar in a bowl.
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8
Using a medium metal scoop or a spoon (making the dough balls about the size of a large walnut) scoop the dough and drop the scoop into the sugar.
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9
Roll around in the sugar to coat all sides and place on a parchment lined baking sheet. I usually use a bowl big enough to roll three cookies at a time, makes it go faster.
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10
Next, using a fork make the crosshatch pattern in the top of the cookie by first dipping the fork into sugar (keeps it from sticking, especially as you get farther along) and then pressing down into the top of the dough ball. I usually do the whole tray one way then the other, again for faster working and so I can get these baked and in my mouth.
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11
Bake for 9-11 minutes for chewy and 12-14 minutes for crispy cookies. I usually go for a chewy middle and crispy outer edge and cook mine for about 12-13 minutes. I also turn the pan halfway through cooking.
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12
When done remove them from the oven and let cookies sit on pan for about 2 minutes and then remove to wire rack or paper towels to cool.
