1. Combine dark cookie base, shortening, peanut butter, water, and vanilla.  Mix 1 minute on low speed.
2. Mix 4 minuites on medium speed.
3. Add chocolate chips.  Mix 1 minuite on low speed. 
4. Scale 1 1/2 oz per cookie. 

Vary the shortening to achieve different effects:
Vegetable shortening - More distinct cracking, slightly lighter in color, no extra flavor, very slight increase in volume.
Oleomargarine or bakers margarine - Slightly finer cracking than vegetable shortening, more flavor, more color.
Butter - Very fine cracking, very rich flavor, deepest color.

To achieve cookie with:
1.  More volume:  Add 2% whole eggs plus .75% baking powder.  Reduce water to compensate for the liquid in the eggs.  Bake at a hotter than normal oven for quick set.
2.  More spread:  Bake at 350°F to prevent quick setting.  Add 2% Nulomoline.
3.  More crispiness:  Leave out shortening called for in handling and bake at normal oven temperature or leave in the fat and bake at 425°F for 11-12 minutes or until golden brown.

For "shorterf" bite:  Add 10-12% soy flour to cookie dough and increase water by 5-6%.