Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two large cookie sheets with parchment paper and set aside.
Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, and fine salt. Set aside.
Cream Shortening: In another large bowl, beat the shortening until soft and fluffy, about 2-3 minutes.
Add Sweeteners: Add the honey and maple syrup to the creamed shortening. Beat until well incorporated, about 2 minutes.
Add Eggs and Vanilla: Beat in the eggs, one at a time, combining well after each addition. Scrape the bottom and sides of the bowl as needed. Add the vanilla extract and mix.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
Fold in Nuts and Chocolate: Fold in the chopped walnuts and chocolate chips. The dough will be soft.
Scoop and Arrange: Drop large teaspoon-sized portions of dough onto the prepared cookie sheets, allowing about 2 inches of space between each cookie (they will spread).
Bake: Bake for 7-10 minutes, or until the edges are slightly golden.
Cool: Let the cookies cool on the baking sheets for 5-9 minutes before transferring them to a wire rack or plate. These cookies are soft, so avoid moving them too soon.
Serve or Store: Eat warm or store cooled cookies in an airtight container. They will last 3-5 days at room temperature or up to 7 days in the refrigerator
ADVERTISEMENT
