Chocolate Chipper Cookies

For ages I tried to resist buying magazines from store shelves. I simply can’t justify the $10 most cost when they’re more than half ads. Lately I’ve been giving in. Caving to the amazing covers. I’m even more likely to cave if I come across a magazine that has zero ads. I mean seriously zero. Now that is a perfect magazine, page after page of amazing recipes and drool inducing photos.

Even when I pick up a new magazine or get one in the mail, I rarely cook from it in a timely manner. I should try to do better at that. Usually I flip through it, set it down for days or weeks before ripping out the recipes that are destined for my recipe binders.

Clearly I found a winner recently though as I’ve now cooked two recipes from a single magazine. The first being this amazing hash brown egg skillet. So good. I want one right now. The second recipe being this fun cookie. It’s seemingly your everyday basic chocolate chip cookie but no, it’s not. Blame the ingredients on the time this cookie was created. This was a winning recipe from 1947, you read that right… 1947. In place of sugar, butter and eggs, this recipe calls for shortening and corn syrup. I was willing to get it a try!

I liked these best straight from the oven, or nearly… soft with bits of walnuts and warm chocolate. I wasn’t missing the sugar, butter or eggs! These flatten out and crisp up a bit, creating a perfect recreation of the original. A few alterations were made along the way for perfect results.

Yield: Yields 2 dozen cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Chocolate Chipper Cookies

Ingredients:

1/2C shortening
3/4C light corn syrup
1/2 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
1 1/4C all purpose flour
8oz semi-sweet chocolate, chopped
1/2C walnuts, chopped

Directions:

Preheat oven to 350 degrees.

In a large bowl or stand mixer, beat shortening until creamy. Add corn syrup, vanilla, baking soda and salt. Mix well, scraping bowl as needed. Add flour by the spoonful while mixing on low.

Stir in walnuts and chocolate by hand.

Using a medium cookie scoop, place balls of dough two inches apart on a baking sheet lined with parchment paper or a silicone baking mat. Bake for 10-13 minutes or until just golden on the bottom edges.

Let cookies rest for 1 minute on baking sheet prior to transferring to a wire rack to cool completely. Store in an airtight container for up to several days.

*I chopped semi-sweet bars of chocolate but chocolate chips may be used as well.

Slightly adapted from: Better Homes and Gardens

 



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21 Responses to “Chocolate Chipper Cookies”

  1. #
    1
    IdaBaker — July 2, 2012 at 6:12 am

    What I really like about these is the look of them. It’s different. Instead of the chips appearing as small mounds, it looks like little swirls.

    Very appealing.

    In fact, the chocolate seems to be evenly spread throughout the entire cookie, which is a good thing.

  2. #
    2
    Medeja — July 2, 2012 at 7:04 am

    I like all kind of cookies, but I really prefer the ones with chocolate :D

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    Lauren at Keep It Sweet — July 2, 2012 at 7:34 am

    You can never go wrong with a chocolate chip cookie! I actually stopped letting myself get magazines because I never seem to get back to the recipes I bookmark but lately I want to give myself another chance lol

  4. #
    4
    Katrina @ In Katrina's Kitchen — July 2, 2012 at 8:05 am

    This cookie recipe is very interesting. I want to taste one…or 3 :)

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    Autumn@Good Eats Girl — July 2, 2012 at 8:47 am

    These cookies sound great! I always have a battle with myself and buying magazines! They are so expensive, but the pictures always try to suck me in!

  6. #
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    Christina @ This Woman Cooks! — July 2, 2012 at 9:11 am

    Interesting recipe, I’m curious to try it. I agree with another commenter about the chocolate chips being evenly spread out. What a great idea to chop up the chips first!

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    Gina @ Running to the Kitchen — July 2, 2012 at 10:32 am

    I love chocolate chip cookies that have the chopped pieces in them instead of the chips. They’re so much prettier :) I’m tempted to buy some corn syrup and shortening now.

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    Cassie — July 2, 2012 at 4:23 pm

    These look practically perfect Rachel! I love how they are perfectly shaped. The corn syrup is an interesting add, definitely trying that out!

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    Julie @ Table for Two — July 2, 2012 at 7:56 pm

    Wow, these look awesome. I never have cooked with shortening or corn syrup..I just don’t like the idea of shortening, but I do have it in my pantry cause of the cast iron skillets….maybe it’s time I give this type of cookie a try!

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    10
    Carla @ Carlas Confections — July 2, 2012 at 11:46 pm

    I want to try these just for the look of them! They are gorgeous! Very interesting having shortening and corn syrup… but I trust you! I will make sure to make them sometime! :)

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    Jennifer | Mother Thyme — July 3, 2012 at 8:56 am

    What perfect looking cookies! I’ve never heard of corn syrup in cookies; I’m intrigued!

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    Jessica@AKitchenAddiction — July 3, 2012 at 9:36 am

    These sound amazing! Nothing like a good chocolate chip cookie!

  13. #
    13
    Alison @ Ingredients, Inc. — July 3, 2012 at 11:27 am

    oh i think i MUST make these this weekend!

  14. #
    14
    amanda @ fake ginger — July 3, 2012 at 6:49 pm

    I want these right now! They look pretty much perfect!

  15. #
    15
    Brandy Clabaugh (@NutmegNanny) — July 3, 2012 at 8:23 pm

    Ummmm I totally want one of these cookies…stat!

  16. #
    16
    Karly — July 3, 2012 at 9:14 pm

    Corn syrup in a cookie?? I’ve never seen that! I must give it a try!

  17. #
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    Sylvie @ Gourmande in the Kitchen — July 4, 2012 at 4:37 pm

    Never seen corn syrup in a chocolate chip cookie before, how interesting. They look amazing!

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    nicole @ I am a Honey Bee — July 5, 2012 at 2:11 pm

    I can’t believe these don’t have eggs in there! crazy. nom nom nom!

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    Jacqueline — July 7, 2012 at 7:33 am

    They look amazing Rachel. It is great to recreate old recipes.

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    natalie@thesweetslife — July 9, 2012 at 4:17 pm

    I’m so intrigued! Definitely need to give these a try!

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    Hannah — February 23, 2013 at 1:51 am

    These were great. They turned out like moist shortbread for me.

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