I found this recipe partly by experimentation, partly by accident. Baking while distracted, I accidentally added too much flour, which gave the cookies more body and kept them from spreading out too much. I intentionally used part shortening to further prevent spreading, and some corn syrup to keep them moist. I drizzled them with leftover chocolate glaze from Chocolate Meringue Gondolas.
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| If you click to enlarge this picture the cookies look more delicious. |
Preheat oven to 375° and place parchment paper on two baking sheets.
1 lb. all-purpose flour
1 tsp. baking soda
1 tsp. salt
4 oz. unsalted butter, softened (1 stick)
4 oz. shortening, softened
3/4 c. white sugar
1/2 c. brown sugar
1/4 c. light corn syrup
2 eggs
1 tsp. vanilla extract
12 oz. semi-sweet chocolate chips (I used half white chocolate)
1/2 c. roasted walnuts, finely chopped
Sift together the flour, baking soda, and salt in a medium bowl.
In a large bowl, beat the butter and shortening until they are smooth and fluffy, 2-3 minutes. Beat in the sugar and corn syrup until well combined and fluffy, 2-3 minutes. Beat in the eggs and vanilla until fully combined.
Add the flour mixture to the butter mixture and combine well with a spatula. Fold in the chocolate chips and nuts.
Lightly roll the dough into golf-ball sized balls and place them 1″ or more apart on the cookie sheets. Bake 8-9 minutes, or until the bottom has just started to turn very light brown and when you slide a spatula under the cookie it lifts up without bending and breaking in the middle. Remove from the oven and allow to cool on the pan for 5 minutes. If you want to glaze them, wait until they are fully cool. Store in an air-tight container.