A sugarless cookie? Now you have my attention!
I found this recipe in the same magazine that gave me my beloved Chocolate-Peanut Butter Cheesecake that I posted earlier this week. It was the Better Homes and Gardens Best-Loved Reader Recipes issue (2012). Chocolate Chipper Cookies (p. 144) are the cover star! How could I resist?
This recipe was submitted in 1947 and uses corn syrup instead of sugar. The corn syrup makes these cookies a crisp version of the classic Chocolate Chip Cookie.
If you love a crispy crunchy yummy cookie, this is definitely for you! These little gems are just delicious! Oh, and did I mention they’re super easy to make?
Prep: 30 minutes Bake: 15 minutes Yield: 48 cookies
- ½ cup shortening
- ¾ cup light-color corn syrup
- ½ teaspoon vanilla
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups all-purpose flour
- 8 ounces semisweet chocolate, chopped, or semisweet chocolate baking pieces
- ½ cup chopped walnuts
- Preheat oven to 350 degrees. In a large mixing bowl beat shortening with an electric mixer on medium speed for 30 seconds. Add corn syrup, vanilla, baking soda, and salt. Beat until combined, scraping sides of the bowl occasionally. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in chocolate and nuts.
- Drop by rounded teaspoons 2 inches apart onto greased cookie sheets. Bake for 15-20 minutes or until edges are just light brown. Cool on cookie sheet for 1 minute. Transfer to wire racks.