Imported from Instagram

Maple Pecan Chocolate Chunk Cookies

Name: Maple Pecan Chocolate Chunk Cookies
Prep time: 55 min
Cook time: 15 min
Total time: 70 min
Yield: 6 servings
Cuisine: American
Ingredients: 85 g Plain white flour; 0.25 tsp Baking soda; 50 g Caster sugar (Superfine sugar); 70 g Soft light brown sugar; 55 g Salted butter (Melted. If using unsalted butter instead, add ¼ tsp salt to the batter.); 1 tbsp Maple syrup; 1 Small egg; 0.5 tsp Vanilla bean or maple extract (Use either vanilla bean extract or maple extract); 40 g Milk chocolate (Chopped; reserve a little for topping); 40 g Dark chocolate (Chopped; reserve a little for topping); 60 g Pecans (Reserve a little for topping)

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

Soft, chewy cookies packed with milk and dark chocolate chunks and pecans, with maple syrup adding a subtle sweetness. The dough is chilled and frozen before baking, making it convenient to bake cookies straight from a freezer stash.

6 servings70 minAmerican

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Ingredients

85 g Plain white flour
0.25 tsp Baking soda
50 g Caster sugar (Superfine sugar)
70 g Soft light brown sugar
55 g Salted butter (Melted. If using unsalted butter instead, add ¼ tsp salt to the batter.)
1 tbsp Maple syrup
1 Small egg
0.5 tsp Vanilla bean or maple extract (Use either vanilla bean extract or maple extract)
40 g Milk chocolate (Chopped; reserve a little for topping)
40 g Dark chocolate (Chopped; reserve a little for topping)
60 g Pecans (Reserve a little for topping)

Steps

1
Whisk together the caster sugar, light brown sugar, and melted butter until combined.
2
Add the vanilla bean or maple extract and the egg. Whisk until ribbons form, taking care not to overmix.
3
Fold in the flour and baking soda with a wooden spoon until incorporated.
4
Stir in the chopped milk and dark chocolate and pecans, reserving a little of each to top the cookies later.
5
Chill the dough in the refrigerator for 40–60 minutes to firm it up.
6
Scoop the dough into 6 balls using an ice cream scoop. The dough may be slightly wet from the maple syrup; use your hands if needed.
7
Place the dough balls on a tray or plate lined with baking paper and freeze, ideally overnight.
8
Once frozen, transfer the dough balls to a bag or container for freezer storage.
9
When ready to bake, preheat the oven to 180°C / 360°F.
10
Line a baking tray with baking paper. Arrange 2–3 frozen dough balls on the tray, leaving space between them.
11
Bake for about 15 minutes, until the edges are golden while the centers remain soft.
12
As soon as the cookies come out of the oven, place a bowl or mug over each and swirl to shape it into a circle.
13
Press the reserved chocolate and pecans onto the cookies.
14
Leave the cookies to cool fully. They may fall apart if eaten straight from the oven; after about 40 minutes they should be firm enough to pick up while still slightly warm.
15
Enjoy the cooled cookies.

Notes

Makes six cookies. Frozen dough balls can be stored in a bag or container for baking later. The source recommends freezing ideally overnight; baking time is about 15 minutes. If using unsalted butter, add ¼ tsp salt to the batter. The written ingredients do not list maple syrup despite the method mentioning it as the reason the dough may be wet; the listed 1 tbsp maple syrup is included above.