Chocolate Chip Maple Pecan Cookies Recipe

Name: Chocolate Chip Maple Pecan Cookies
Prep time: 30 min
Cook time: 23 min
Total time: 53 min
Yield: Serves 1 or more
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup (2 sticks) unsalted butter, melted and cooled; Light Brown Sugar; White Sugar; 2 large eggs + 1 large egg yolk; Egg Yolk; 1 teaspoon maple extract; 2 cups chocolate chips; 1 cup chopped pecans (or walnuts)

Indulge in these outrageously delicious Chocolate Chip Maple Pecan Cookies! Perfectly textured and bursting with flavor, these cookies are a must-bake. Easily customizable with walnuts in place of pecans, and using melted (cooled!) butter instead of softened – making them incredibly versatile. Plus, you can even freeze the cookie dough for baking later! Prepare for a symphony of chocolate, maple, and pecan in every bite.

Prep Time 30 mins

Cook Time 23 mins

Calories 282.8 kcal

Protein 5g

Rating 5.0 (4 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Chip Maple Pecan Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted and cooled
Light Brown Sugar
White Sugar
2 large eggs + 1 large egg yolk
Egg Yolk
1 teaspoon maple extract
2 cups chocolate chips
1 cup chopped pecans (or walnuts)

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How to Make Chocolate Chip Maple Pecan Cookies

Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
In a small bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
In a large bowl, cream together 1 cup (2 sticks) melted and cooled unsalted butter, 1 cup packed light brown sugar, and 1/2 cup granulated sugar using an electric mixer until light and fluffy.
Beat in 2 large eggs one at a time, then stir in 1 large egg yolk. Mix until creamy.
Add 1 teaspoon maple extract and mix well.
Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Stir in 2 cups chocolate chips and 1 cup chopped pecans (or walnuts).
Chill the dough for at least 2 hours, or up to 24 hours, until firm. This step helps prevent the cookies from spreading too much.
Scoop about 1/4 cup of dough onto prepared baking sheets, leaving about 3 inches between each cookie.
Gently flatten each mound into a 3-inch round using a moistened palm or the bottom of a glass.
Bake one sheet at a time for 13-15 minutes, or until the edges are golden brown and the centers are set.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.