Maple Pecan Chocolate Chip Cookies
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
30 cookies
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Calories
225 kcal
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Course
Baked Goods
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Cuisine
American
Maple Pecan Chocolate Chip Cookies
Description
The Maple Pecan Chocolate Chip Cookies start with a blend of all-purpose flour, baking soda and powder, kosher salt, and cinnamon. The batter is made by creaming unsalted butter with brown and granulated sugars, then adding eggs, pure maple syrup, vanilla, and maple extract, which introduces warm, nuanced sweetness. After gently incorporating the dry ingredients, toasted and roughly chopped pecans along with chocolate chips are folded in to bring crunch and melty chocolate bursts. The dough balls are purposely split and pressed to create a jagged surface, adding a rustic finish to the cookies. Baking at 350 degrees F for 10 to 12 minutes yields cookies with slightly golden edges and a soft interior.
This recipe encourages toasting pecans before chopping to enhance their nutty aroma, contributing a toasty flavor and satisfying texture alongside the chocolate. Final sprinkling of flaky sea salt elevates the sweet-nutty profile. These cookies are convenient snacks that can be kept in an airtight container for a few days or frozen for longer storage.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 cup unsalted butter at cool room temperature
- 1 1/3 cups brown sugar packed
- 1/2 cup granulated sugar
- 2 egg large
- 2 tablespoons pure maple syrup
- 2 teaspoons vanilla extract pure
- 1 teaspoon maple extract
- 1 1/4 cups pecans toasted, roughly chopped
- 1 1/4 cups chocolate chips
- sea salt for sprinkling on cookies, flaky
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- Using a stand mixer (or hand mixer), beat butter and sugars together until creamy and smooth. Add in the egg, maple syrup, vanilla, and maple extract. Mix until combined.
- Turn the mixer off and add the dry ingredients. Mix until just combined. Don't over mix.
- Stir in the pecans and chocolate chips.
- Roll about 2 tablespoons of the dough into a ball. Pull apart the dough ball with your fingertips and pull into 2 equal halves. Turn the halves so the broken edges are facing up and then press the halves back together, so the top is jagged. You don’t want the balls to be smooth. The jagged tops will give the cookies texture. Place dough balls on prepared baking sheet, about 2-inches apart.
- Bake cookies for 10 to 12 minutes or until the edges are slightly golden brown around the edges, but the centers are still soft. Don't over bake.
- Remove from oven and sprinkle with flaky sea salt. Let cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
Notes
- Toast pecans by spreading them in a single layer on parchment paper and baking at 350°F for 5 to 10 minutes until they darken slightly and smell nutty. Watch them closely to avoid burning.
- Allow toasted pecans to cool completely before chopping and folding into cookie dough.
- Store baked cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months for longer preservation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 28mg | 9% |
| Sodium | 127mg | 5% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 224IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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