4.5 from 69 votes
Maple Pecan Chocolate Chip Cookies
Maple Pecan Chocolate Chip Cookies combine a buttery dough with toasted pecans and rich chocolate chips, enhanced with pure maple syrup and maple extract for a subtle sweetness. The dough is shaped with jagged tops to add texture, resulting in cookies with slightly crisp edges and a tender center. These cookies provide a flavorful twist on a classic chocolate chip that suits casual snacking, dessert, or sharing.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
30
cookies
Calories:
225 kcal
Course:
Baked Goods
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 30 cookies
Amount Per Serving
Calories 225
% 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.