Equipment
Ingredients
Dry Ingredients & Mix-ins
- 100 g pecan halves, rough chopped
- 80 g dried cranberries, whole
- 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. 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.
Using a rubber spatula, fold in the cooled toasted pecans and the dried cranberries until evenly distributed.
Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour. This helps the flavors meld and prevents excessive spreading.
Preheat your oven to 175°C/350°F. Line two baking sheets with parchment paper.
Scoop the chilled dough into 35-40g balls 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. 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.
Chef's Notes
- Dried fruit works best here because it provides a concentrated flavor and chewy texture without adding excess moisture that would make the cookies cakey.
- If the cranberries are very hard, soak them in a little warm water or extra maple syrup for 5 minutes, then pat dry before adding to the dough.
- You can swap pecans for walnuts if you prefer a different nut profile with the fruit.
Storage
Refrigerator: 1 week — Store in an airtight container.
Freezer: 3 months — Freeze baked cookies or raw dough balls.
Reheating: Reheat in oven at 300°F for 3 minutes for that fresh-baked feel.
