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.
Slightly adapted from: Better Homes and Gardens
Chocolate Chipper Cookies - https://www.bakedbyrachel.com/chocolate-chipper-cookies/