Maple Pecan Cookies
A delightful blend of sweet maple and crunchy pecans, these cookies offer a bite of warmth and comfort in every bite.
Ingredients
- 120 g / 1/2 cup butter soft, not melted
- 50 g / 1/4 cup brown sugar
- 50 g / 1/4 cup white sugar
- 60 ml / 1/4 cup maple syrup
- 2 / 2 eggs room temperature
- 5 g / 1 tsp corn starch
- 2.5 g / 1/2 tsp baking powder
- a pinch of salt
- 2-3 g / 1 tsp cinnamon powder
- 187.5 g / 1 1/2 cups all-purpose flour
- 50 g / 1/3 cup semi-sweet chocolate chips
- 50 g / 1/3 cup chopped pecans
- Whole pecans to decorate
- Pecan praline paste to decorate
- Sea salt to decorate
Instructions
- Begin with the base: cream together butter, and both sugars to achieve a smooth texture.
- Add maple syrup, followed by the eggs, blending until you achieve a rich consistency.
- Incorporate the dry ingredients: corn starch, baking powder, salt, and cinnamon to build the flavor profile.
- Add in the chocolate chips and pecans, folding gently to preserve the crunch of the nuts.
- Scoop out the cookies using an ice cream scooper, add 1 whole pecan on the top of each cookies.
- Let them chill for 30 minutes to set.
- Pre-heat oven at 350°F (180°C).
- Transfer the cookies to a baking sheet lined with parchment paper. Give space in between cookies.
- Bake for 11-12 minutes.
- Let the cookies sit on the baking pan for at least 10 minutes before transferring them to a cooling rack.
- Optional: Pipe a swirl of pecan praline paste or caramel on the top of each cookie for a more festive look.
- Serve and enjoy.
Notes
Chef Notes: resting the cookie dough in the fridge allows them to firm up so when you bake them they won't spread that much. But if you want the cookies to be a little bit flat, you can bake them directly without resting them in the fridge.