Equipment
Ingredients
Dry Ingredients & Mix-ins
- 120 g pecan halves, rough chopped
- 250 g all-purpose flour
- 5 g cornstarch
- 3 g baking soda
- 2 g salt
Wet Ingredients
- 170 g unsalted butter, softened room temperature
- 100 g dark brown sugar, packed
- 50 g granulated sugar
- 60 ml pure maple syrup
- 1 egg, large, room temperature
- 5 ml vanilla extract
- 2 ml maple extract
Nutrition (per serving)
Method
Place chopped pecans in a dry small frying pan over medium heat. Toast, stirring frequently, until fragrant and slightly darkened, about 4-5 minutes. Remove from heat immediately to cool.
In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt until well combined. Set aside.
In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy (about 3 minutes).
Add the egg, maple syrup, vanilla extract, and maple extract (if using). Mix on medium speed until fully incorporated and the batter looks uniform. Scrape down the sides of the bowl.
Reduce mixer speed to low. Gradually add the dry ingredients, mixing only until just combined and no streaks of flour remain. Do not overmix.
Fold in the cooled toasted pecans using a rubber spatula.
Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour. This hydrates the flour and prevents the cookies from spreading too thin due to the liquid syrup.
Preheat your oven to 175°C/350°F. Line two baking sheets with parchment paper.
Scoop the chilled dough into 35g balls (about 2 tablespoons each) and place them on the baking sheets, spaced 5cm (2 inches) apart.
Bake for 10-12 minutes, or until the edges are golden brown but the centers still look slightly soft and underbaked. They will set as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely.
Chef's Notes
- Use real maple syrup, not pancake syrup (corn syrup with flavoring). The water content in real syrup is accounted for in this recipe.
- Toasting the pecans is non-negotiable; it brings out the essential oils and provides a textural contrast to the soft dough.
- If you want perfectly round cookies, place a large round cookie cutter over the hot cookie immediately after taking it out of the oven and gently swirl it in a circular motion to reshape edges.
- Adding a small pinch of flakey sea salt on top before baking balances the sweetness of the maple.
Storage
Refrigerator: 1 week — Dough can be stored in the fridge for up to 3 days before baking.
Freezer: 3 months — Freeze scooped dough balls or baked cookies in an airtight container.
Reheating: Warm in a 150°C/300°F oven for 2-3 minutes to refresh texture.
