If you're a fan of the delightful combination of nuts and chocolate, these Maple Pecan Chocolate Chip Cookies are sure to become a favorite. With the rich sweetness of pure maple syrup and the crunch of pecans, these cookies are not just for the holidays—they're perfect any time of year.
Butter is essential for that classic cookie texture—think soft centers and slightly crispy edges. Using unsalted butter lets you control the saltiness of the cookies. Brown sugar adds moisture and a rich, caramel-like flavor, while granulated sugar helps the cookies spread and sweetens them up. A touch of maple syrup introduces a warm, autumnal note that complements the pecans. These nuts add a buttery crunch, and pairing them with semi-sweet chocolate chips creates a perfect balance of flavors. Don't forget the eggs and vanilla extract, which bring everything together, and the all-purpose flour, baking soda, and salt that form the foundation of your dough.
These cookies are delightful on their own, but try serving them warm with a scoop of vanilla ice cream for a decadent dessert. They also pair beautifully with a glass of cold milk or a cup of spiced chai tea.
Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes, and you'll know you're there when the color lightens up a bit.
Next, mix in the maple syrup, eggs, and vanilla extract. Stir until everything is well combined and the mixture is smooth.
In a separate bowl, whisk together the flour, baking soda, and salt. This helps to evenly distribute the baking soda and prevents clumps of salt in your cookies.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix here; you want to keep the cookies tender.
Fold in the chopped pecans and chocolate chips using a spatula. Make sure they're evenly distributed throughout the dough.
Drop tablespoon-sized balls of dough onto your prepared baking sheet, leaving about 2 inches between each one to allow for spreading.
Bake for 12-14 minutes, or until the edges are golden brown. They might look a little underdone in the center, but they'll firm up as they cool.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This will help them set up properly and prevent breakage.
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