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
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
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