Step 1

Preheat oven to 350°F and line two large cookie sheets with parchment paper, set aside.

Step 2

In a large bowl whisk flour, salt, and baking soda, set aside.

Step 3

In another bowl beat shortening until soft and fluffy, about 2 to 3 minutes.

Step 4

Add in honey and maple syrup until incorporated, another 2 minutes.

Step 5

Beat in eggs, one at a time, combining well after each addition. Scrape the bottom and sides of the bowl. Add in vanilla.

Step 6

Gradually add the dry-ingredients until fully combined. Fold in the nuts and chocolate chips. This dough will look very soft.

Step 7

Drop large teaspoon-sized portions of dough onto the trays, allowing for 2-inches of space between each cookie (the cookies will spread).

Step 8

Bake for 7 to 10 minutes until the edges are slightly golden. Let the cookies cool on the pan for 5 to 9 minutes, before transfering to a wire rack or plate. These cookies are soft, so don’t try to remove them from the pan too early.

Step 9

Eat warm or store cooled cookies in a plastic container. These cookies will last 3 to 5 days at room temperature or 7 days refrigerated.