Maple Pecan Chocolate Chip Cookies
Published on December 08, 2023
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Quick Summary
Soft and chewy chocolate chip cookies with a hint of sweet maple flavor, toasted pecans, chocolate chips, and a little sea salt. These sweet and salty cookies are guaranteed to be a favorite!
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Pin ItYou can't go wrong with a classic chocolate chip cookie, but sometimes it's fun to mix things up. The addition of maple and pecan make this chocolate chip cookie extra special. You have to try them.
The cookies are soft, chewy, buttery, and are slightly crisp around the edges. They have a nice maple flavor thanks to the pure maple syrup and maple extract. The toasted pecans add a hint of nuttiness and a nice little crunch. Finish with flaky sea salt and you have a PERFECT cookie!
The maple pecan combo is a classic and it works really well in this recipe. Everyone loves these cookies. You get a little bit of sweet, salty, and nostalgia all in one cookie!
Add them to your baking list now!
Table of Contents
Ingredients
- All-purpose flour– fluff, spoon, and level flour when measuring. Don't pack the measuring cup.
- Baking powder & baking soda– check the dates! Make sure they are fresh.
- Salt– I use kosher salt in the dough.
- Cinnamon– a little bit of cinnamon brings out the maple and pecan flavors.
- Unsalted butter– at cool room temperature. Make sure your butter isn't too warm or the cookies will spread too much in the oven.
- Brown sugar– always pack brown sugar when measuring.
- Granulated sugar– to help give the cookies slightly crisp edges.
- Eggs– use large eggs for baking.
- Maple syrup– use pure maple syrup, not pancake syrup.
- Vanilla extract– vanilla adds so much flavor to cookies! My favorite!
- Maple extract– look for maple extract in the baking aisle by the vanilla extract.
- Pecans– toast the pecans for the best flavor. On a parchment paper lined baking sheet, spread the nuts out in a single layer. Bake for 5 to 10 minutes in a 350 degree oven until the nuts darken in color a couple shades and the pecans smell nutty. Watch them closely so they don't burn. Let them cool completely, then chop them up! I have also made these cookies with candied pecans and they are good too!
- Chocolate chips– I use semi-sweet, Guittard are my favorite, but you can use milk or dark chocolate. White chocolate would even be good!
- Flaky sea salt– for sprinkling on cookies!
How to Make Maple Pecan Chocolate Chip Cookies
- 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.
- For this cookie recipe I like to form the dough balls a little differently. I want them to look rugged on top so the pecans shine!
- 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.
How to Store & Freeze
- Storing Baked Cookies: Store the baked cookies in an airtight container on the counter for up to 3 days. You can freeze baked cookies in a freezer container or bag for up to 3 months. If you are using a bag, make sure you seal the bag tightly and press out as much air as possible.
- Chilling the Cookie Cookie Dough: Covered tightly, the cookie dough will keep in the fridge for up to 72 hours. You can chill scooped dough balls or you can wrap all of the cookie dough in plastic wrap. If you are chilling all of the dough, remove it from the fridge when you preheat the ovens so it is easier to roll in balls.
- Freezing Cookie Dough: Place the cookie dough balls on a baking sheet or tray and freeze until balls are solid. Transfer the dough balls to a freezer container or bag and freeze for up to 3 months. When ready to bake, remove the balls from the freezer and preheat the oven. Bake the cookies as directed but add a couple of minutes to the baking time.
More Chocolate Chip Cookie Recipes
- Brown Butter Chocolate Chip Cookies
- Candied Pecan Chocolate Chip Cookies
- Salted Caramel Chocolate Chip Cookies
- Salted Malted Crispy Chocolate Chip Cookies
- Pudding Chocolate Chip Cookies
- Chocolate Lover's Chocolate Chip Cookie Recipe
Find MORE cookie recipes HERE and in my cookie cookbook, Let's Eat Cookies!
Maple Pecan Chocolate Chip Cookies
Soft and chewy chocolate chip cookies with a hint of sweet maple flavor, toasted pecans, chocolate chips, and a little sea salt. These sweet and salty cookies are guaranteed to be a favorite!
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 packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 teaspoon maple extract
- 1 1/4 cups roughly chopped toasted pecans*
- 1 1/4 cups chocolate chips
- Flaky sea salt, for sprinkling on cookies
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
To toast the pecans: On a parchment paper lined baking sheet, spread the nuts out in a single layer. Bake for 5 to 10 minutes in a 350 degree oven until the nuts darken in color a couple shades and the pecans smell nutty. Watch them closely so they don't burn. Let them cool completely, then chop them up!
Store cookies in an airtight container on the counter for up to 3 days. Freeze cookies for up to 3 months.
Nutrition
Calories: 225kcal, Carbohydrates: 29g, Protein: 2g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 28mg, Sodium: 127mg, Potassium: 66mg, Fiber: 1g, Sugar: 19g, Vitamin A: 224IU, Vitamin C: 0.1mg, Calcium: 33mg, Iron: 1mg
Have you tried this recipe?
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