Chocolate Chip Pecan Cookies
Servings: 12 cookies
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 12 tablespoons unsalted butter melted
- ¾ cup brown sugar
- 1 tablespoon pure maple syrup
- 2 egg yolks
- 1½ teaspoons vanilla extract
- ⅓ cup pumpkin spice baking chips
- ⅓ cup semisweet chocolate chips
- ½ cup chopped pecans
Instructions
- Preheat the oven to 325℉. Prepare a baking pan by lining with parchment or a silicone baking mat, or use a non-stick pan like this one. Set aside.
- In a medium bowl, whisk together 2 cups all-purpose flour, ½ teaspoon baking soda and ¼ teaspoon sea salt.
- In a small bowl, whisk together 12 tablespoons unsalted butter, ¾ cup brown sugar, 2 egg yolks, 1 tablespoon pure maple syrup and 1½ teaspoons vanilla extractuntil combined and smooth. Pour into dry mixture and mix until fully combined.
- Add the ⅓ cup pumpkin spice baking chips, ⅓ cup semisweet chocolate chips and ½ cup chopped pecans {or whatever add-ins you choose} and mix well to distribute.
- Using a 2 tablespoon cookie scoop, portion out 2 dough balls and squish the flat bottoms together to make one golf ball sized dough ball. Place them about 3 to 3 1/2 inches apart on the baking pan. Bake for 13-15 minutes or until they are puffed and the edges just begin to turn golden.
- Note: If you prefer crunchier cookies, let them go a little longer until they're more browned. For softer, chewier cookies {i.e. heaven!} bake as directed.
- Remove from oven {this little spatula is perfect for the task!} and allow to cool for about 5-8 minutes, or until they've firmed up a bit. {Fight the urge to devour them instantly.} Carefully remove from baking pan and place on a cooling rack.