In an effort to maintain crispness and taste, but make the cookie a bit more healthy can I leave out the crisco and use all butter?
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Yes, but the substitution will probably have other effects, which may or may not be desireable. The cookies should be crisper, spread more, and brown sooner. Also, butter contains a significant amout of water (15 to 17 percent for most brands), whereas Crisco has none, so in using all butter you're also changing the amount of liquid in the dough; slight tweaks in the amounts of other liquid or flour might be needed.
Kenji Lopez-Alt has an interesting piece about tweaking chocolate chip cookie recipes that discusses some of the differences that butter makes versus other fats.
I just made an old cookie recipe of my mother's, subbing butter for the Crisco. The all-butter cookies tasted great, but they were very thin and spread much farther than I had anticipated. I liked the flavor, but they were less cookie-like in appearance and texture.
You could also try Spectrum for the shortening part.
Crisco also has a non-trans fat version now. I've also subbed coc oil for the crisco in recipes.
It does make a difference. I have an English Toffee of my mother's that uses half butter and half crisco/margerine and I have used all butter, but the half/half works best.
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