Semi-Retro Chocolate-Chip Cookies


3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 stick (8 tablespoons) plus 2 tablespoons unsalted butter, softened
1/4 cup vegetable shortening
1 cup granulated sugar
1/3 cup firmly packed light-brown sugar
2 large eggs plus 1 egg yolk
1/4 cup maple syrup
1 teaspoon vanilla extract
10-1/2–14 ounces (3 or 4 bars) bittersweet chocolate, chopped
3-1/2–4 ounces (3 or 4 bars) high-quality white chocolate, chopped
1 cup coarsely chopped walnuts


Preheat your oven to 350° and set the racks to the middle positions, with space in between. Line 2 baking (cookie) sheets with parchment paper. Whisk the flour with the baking soda and salt and set aside.

With a standing or hand-held mixer, cream the butter, shortening, sugar, and brown sugar in a large bowl until fluffy, about 2 minutes. Add the eggs and yolk, one at a time, beating well after each. Add the syrup and vanilla and beat well. Stir in the flour mixture, then the chopped chocolate and nuts.

Drop by rounded tablespoons; then bake until lightly browned and dry on top, about 10 minutes, rotating the pans halfway through. Let cool on the baking sheets for a couple of minutes; then transfer to wire racks.


about 6 dozen cookies

Preparation Time

25 Minutes

Total Time

40 Minutes

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