Semi-Retro Chocolate-Chip Cookies
Total Time: 40 minutes
Hands On Time: 25 minutes
Yield: about 6 dozen cookies
Find more recipes for "Cookies Through the Decades."
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 stick (8 tablespoons) plus 2 tablespoons unsalted butter, softened
- 1/4 cup vegetable shortening
- 1 cup granulated sugar
- 1/3 cup firmly packed light-brown sugar
- 2 large eggs plus 1 egg yolk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 10-1/2–14 ounces bittersweet chocolate, chopped
- 3-1/2–4 ounces high-quality white chocolate, chopped
- 1 cup coarsely chopped walnuts
Instructions:Preheat your oven to 350° and set the racks to the middle positions, with space in between. Line 2 baking (cookie) sheets with parchment paper. Whisk the flour with the baking soda and salt and set aside.
With a standing or hand-held mixer, cream the butter, shortening, sugar, and brown sugar in a large bowl until fluffy, about 2 minutes. Add the eggs and yolk, one at a time, beating well after each. Add the syrup and vanilla and beat well. Stir in the flour mixture, then the chopped chocolate and nuts.
Drop by rounded tablespoons; then bake until lightly browned and dry on top, about 10 minutes, rotating the pans halfway through. Let cool on the baking sheets for a couple of minutes; then transfer to wire racks.