In another bowl beat shortening until soft and fluffy, about 2 to 3 minutes.
Add in honey and maple syrup until incorporated, another 2 minutes.
Beat in eggs, one at a time, combining well after each addition. Scrape the bottom and sides of the bowl. Add in vanilla.
Gradually add the dry-ingredients until fully combined. Fold in the nuts and chocolate chips. This dough will look very soft.
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.
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.
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